My caramel sauce looks fine when fresh, but after it gets to room temp it becomes very thick and buttery (like the butter isn't homogenised properly?). Definitely not a sauce anymore.
The recipe I use is:
I caramelise the sugar, heat the cream and add it to the caramel, then add the butter in at the end.
Don't know what I'm doing wrong for the sauce to be so un-saucy?
Can anyone help with this?
I have never made pouring caramel, on caramel frosting which sets up on the cake, so I haven't a clue.
keep bumping...keeep bumping!
I’ve tried to make caramel using the ingredients you posted. Never had success. I use the brown sugar method.
Made a caramel cake with this caramel sauce