Granulated, hardened homemade caramel sauce
Can hard granulated caramel sauce (supposed to be sauce) be remelted and used? don't know why it hardened.
Best Answer
Most likely, it crystallized because something with a sugar crystal on it contacted the caramel while it was cooling. This is why you need to change spoons a couple times while making the caramel, and take other steps.
If your caramel sauce is just sugar and water, you can remelt it, adding a water to it. However, if you added cream to it, it's a bit tricky, because those dairy products will burn at caramelization temperature. You may be better starting over.
However, there's another possibility: if you overcooked your caramel, it will have turned into toffee, which is also grainy and hard. In this case, enjoy your toffee, because there's no turning it back into caramel. You'll know that this was your problem because it's an intense dark brown.
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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.How do you soften homemade caramel that is too hard?
If caramels are too hard, you can try placing them back in a saucepan, adding a couple tablespoons of water and stirring until the thermometer reads 242\xb0F.Can you fix grainy caramel sauce?
Adding a couple tablespoons of water to grainy caramel sauce is the easiest way to make it smooth! Start by adding up to 1/4 cup in a sauce pan along with the sauce and bring to medium-low heat. Stir constantly using a silicone or rubber spoon until the crystals have dissolved and the mixture is smooth.Why is my caramel hard and grainy?
Grainy caramel is caused by crystallization, which is easy to avoid (and can also be fixed). Caramel becomes grainy when the sugars crystallize, a process that happens when the melted sugar splashes up onto the cold sides of the pan. It loses its moisture and turns back into a sugar crystal.How to Make Caramel (Troubleshooting Guide)
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