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:
225g sugar
120g cream
90g butter
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?
I have never made pouring caramel, on caramel frosting which sets up on the cake, so I haven't a clue.
I’ve tried to make caramel using the ingredients you posted. Never had success. I use the brown sugar method.
https://carlsbadcravings.com/easy-creamy-caramel-sauce/
Made a caramel cake with this caramel sauce
https://www.cakecentral.com/gallery/i/3420786/hubbys-birthday-cake
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