Suggestion for re-use of slightly burned caramel sauce / Lokum
I was trying to make some Lokum, a turkish gelly sweet. You put together a sugar sauce and a mix of cornstarch and water to do it. I realized too late that the sugar sauce almost burned, and now the whole dough has a bitter/slightly burned taste.
Do you have any suggestion about how to re-use it?
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Authentic Turkish delight recipe || lokum recipe
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