CARAMEL SAUCE...GOOD COLOR AND FLAVOR BUUUUT....

Discussion in 'Professional Pastry Chefs' started by justpicked, May 3, 2013.

  1. justpicked

    justpicked

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    ....Its grainy(crystalized=ish)....can I do anything to it to save it?
     
  2. minas6907

    minas6907

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    You may be able to add some fresh cream and reboil, try it with a smaller portion first to see
     
  3. rdm magic

    rdm magic

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    I get this sometimes, I've always presumed that it was slightly off heat when I added my butter and cream. Re-boil it, add a little more cream and let it boil for about a minute. Always worked for me, but I probably use a different recipe to you.

    Either way, if its already broken, you might as well try to fix it, its only getting thrown away as it is.
     
  4. laurenlulu

    laurenlulu

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    Can also add corn syrup and heat just enough for the crystals to dissolve, that will preserve your syrup consistancy instead of thinning it.
     
  5. ed buchanan

    ed buchanan

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    Next time add a bit of cream of tartar.  And when you stir it don't stir It  high to sides of pan.