I have a recipe for caramel cake, I have to burn sugar till golden than add to cake. When I do that the sugar gets hard, does anyone know how I can add the sugar without getting hard?
are you adding water?
I should have asked more before I asked about the water. That is the base for syrup. I have browned sugar by itself and it does work. My best suggestion is a good pan with a heavy bottom, watch your temp, and do not leave it. Lift the pan if it is going too fast and take it off immediately when you get what you want.
I'm assuming it gets hard after it cools, so possibly you can add it before it cools.
I have a recipe like this I have been meaning to try and I was wondering the same thing. I'll have to look at it again and see if it says anything about hardening.
thank you all for your replies, i use 1 c. of regular sugar and just a little bit of water and than i let it boil in a sauce pan until brown then the problem is when i do pour it hot into the cake batter the sugar hardens so i don't know how to do it otherwise.
Every recipe I find is made of sugar, water and cream. The cream may keep it from hardening so fast. You don't mention cream, do you use it? If not you may want to google caramel sauce recipe. There are quite good ones out there.
bettycece, I haven't found my recipe yet, BUT... does the recipe say to pour it in hot or can it wait for room temperature?
I think Linda your right about the cream will try that way and will try to google also, thank you
If you put lemon juice with the water it doesn't get as hard.
I do remember making once a caramel icecream, and we were supose to pour it on the milk while still liquid and hot.
Making The Perfect Caramel
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