pattycake
Assistant Cook
I just made good old caramel sauce from sugar, creme and a bit of butter and vanilla...after a try or two I got the caramelizing down... The color is great and the flavor good--rich and deep. The trouble is that as it cools it isn't that smooth to taste..has a bit of a grainy consistency--how do I fix this--do I need more butter or creme...help...