Why did my caramel sauce separate?
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.
Do you have to use butter not margarine for caramel?
Sugar – Caramel is made with white sugar – regular white sugar. If you want to use brown sugar, the process is a little different, so use my recipe for a butterscotch sauce. Butter – It’s best to use butter, not margarine. Since margarine has a high water content, which makes a runny consistency of caramel.
How do you keep caramel from separating butter?
How to prevent toffee from separating
- Don’t change the heat suddenly, hot or cold. Try to keep the temperature even during the whole cooking process.
- Make sure to follow the instructions and stir as often as indicated to keep the mixture together.
- Try to use a heavy bottomed pan that will distribute the heat evenly.
What can you use instead of butter for caramel?
A lot of vegan caramel is made from coconut milk, coconut cream, or coconut oil instead of butter. It may be sweetened with sugar, brown sugar, maple syrup, or even dates!
Why does my caramel not turn brown?
We recommend a “wet” caramel, whereby water is added to the pan with the sugar. With a dry caramel, you run the risk that the sugar will melt unevenly and some will burn. Adding a little water helps the sugar distribute more evenly around the pan, so it will melt and caramelize evenly.
Why has my caramel not set?
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°F. Pour back into a prepared buttered pan. If caramels are too soft, that means the temperature didn’t get high enough.