Trouble With Caramel Sauce

Sugar Work By Safandi Updated 6 days ago by SandraSmiley

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Safandi Posted 2 Feb 2020 , 11:04am
post #1 of 7

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?

6 replies
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kakeladi Posted 5 Feb 2020 , 2:20pm
post #2 of 7

Can anyone help with this? 

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SandraSmiley Posted 6 Feb 2020 , 4:09am
post #3 of 7

I have never made pouring caramel, on caramel frosting which sets up on the cake, so I haven't a clue.

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ReginaCoeliB Posted 7 Feb 2020 , 4:56pm
post #5 of 7

keep bumping...keeep bumping!

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jchuck Posted 8 Feb 2020 , 10:42pm
post #6 of 7

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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SandraSmiley Posted 6 days ago
post #7 of 7

bump

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