My caramel/chocolate frosting has crystallised. Maybe the caramel was too hot when the chocolate went in . Is there a way to recover it?

Does crystallized mean it has a crispy outer layer?

I have had this happen to me several times. I started using powdered sugar instead of regular sugar. Regular sugar for some reason will crystalize if water gets into the sugar. Some people say to use a tablespoon or two of corn syrup which prevents sugar from crystalizing while you are cooking the frosting on top of stove. I am not sure if corn syrup will help it once your sugar in frosting has already crystalized. Does anybody out there know?? Anyway next time you make it add a tablespoon of corn syrup and see if that helps.

Thank you. I am also told that a dash of warm milk will reconfigure the ganache. Seemed to work, so the chocolate/caramel wedding cake was a success. For cakesbybliss, what I meant was that the ganache had achieved a granular texture. Probably caramel was too hot when the chocolate went in. All fixed, cake eaten.