I cannot figure out why the caramel on my rolls is no longer turning out. Basic recipe is equal parts of brown sugar and heavy whipping cream, a bit of corn syrup added. Then heat gently till warm, pour over unbaked rolls and after baked, the rolls had a nice caramel topping (after flipping the rolls out of the pan). I've made these for years and years and suddenly the caramel does not turn out right - kind of lumpy and unappealing. Could cream quality be different now? What else can I try to do differently? I've heard maybe adding vinegar or another sort of acid to the sugar?? Or adding more fat by adding some butter?? I am at a loss.