Caramel Sauce Hard Crack
Every time I have tried to make caramel sauce (with the wet method) it has been going fine during carmelization, but then everything just seizes up into a rock when I try add in the cream and butter. This makes sense, since carmelization happens above the hard crack stage, but no recipe ever mentions it, just crystallization of the syrup during carmelization. Is it something I am doing wrong, or do they just never mention that for some reason?
Best Answer
The butter and cream will lower the temperature of the sugar to the point where it can solidify. When you add it in, you need to keep the pan over low heat and keep stirring until everything heats back up and incorporates into a smooth caramel sauce. I personally take the pan off the heat when the sugar is caramelised, add the cream and butter, and then place it back on the turned off but still warm burner while stirring. It can take as long as a couple of minutes before the sugar has melted again and you have a smooth sauce, depending on how much sauce you're making.
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How do you fix hardened caramel sauce?
If the temperature gets too hot and the caramel becomes too hard as it cools, you can put it back in the pan with a couple of tablespoons of cold water to try and save it.Why is my caramel cracking?
A caramel can split if there's fat in the caramel (e.g. from butter or cream). Often, a split caramel can be saved by gently reheating the caramel and stirring continuously. Adding some extra water can also help here to mix everything again before boiling off that extra water one more time.Why is my caramel sauce hardening?
Once you make caramel, it will harden as it cools, and you'll have to heat it up again to use it. However, if you want to turn it into a more spoonable sauce, you add other ingredients like butter or cream to the melted caramel.How do you prevent caramel from splitting?
Sometimes separated toffee or caramel can be saved by removing the saucepan from the heat and stirring constantly until it comes back together into a smooth mixture. Gradually return it to the heat, stirring constantly. You can also try adding a spoonful or two of very hot water to the toffee to help it come together.How to Make Caramel (Troubleshooting Guide)
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