caramel on rolls not turning out

Discussion in 'Pastries & Baking' started by Guest, Jun 21, 2010.

  1. Guest

    Guest Guest

    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.