I know this isn't technically a cake question, but since I use it on my cakes/cupcakes, I'm begging for some help. I have made caramel sauce several times in the last few months and it always went relatively smoothly. Since last Sunday, I have attempted 5 different batches and I have no clue what's going on. The first two turned to rock candy in the pan before it even started to caramelize, so I turned to the web and googled the issues I was having. I found a recipe that called for corn syrup and said it would keep it from crystalizing. So, back to the kitchen I went. They were right, it didn't crystalize. Instead, it turned to POWDER!! So, I decided to wait a couple of days, gather my wits and try again. I made a batch, and got rock candy again. After a couple phone calls to family (I think I was mainly looking for sympathy), I got to thinking, the sugar I had might or might not be pure cane sugar. I picked it up on sale and the bag only say "sugar". I've heard that beet sugar will act differently in some applications than cane sugar, so I went to the store, bought "pure cane" sugar. I was all hyped up to get this right, because I just knew that was the problem, and I had solved it. Yet again, rock candy! I have even tried using different pans. Can anyone Please give me some suggestions/ideas about how to fix it. I was really wanting to do a salted caramel cake for Fathers Day, but at this rate, the family may have to settle for Chocolate Cake w/peanut butter buttercream. lol I know this is long and ranty and I apologize for that, but thank you all in advance for your help!
this caramel sauce recipe looks good.
The recipe Seatac123 posted is wonderful. It makes a lot but it freezes really well. Best wishes!
one of the commenters said it makes 4 cups of sauce.