joesfolk
Head Chef
- Joined
- Aug 31, 2010
- Messages
- 1,724
Guys, my caramel sauce is getting very very thick but is only just beginning to turn brown. I am doing the double boiler method. I'm afraid that when it is finally brown and it cools down it will be a solid mass of caramel. What am I doing wrong? It has been cooking for about 4 hours.