Caramel Sauce Problems

Discussion in 'Pastries & Baking' started by kupkake, Nov 26, 2005.

  1. kupkake

    kupkake

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    Hello,
    I tried making caramel sauce using organic sugar and it didn't work. The sugar I used is the evaporated cane variety. I have made caramel sauce many times before using regular white sugar with no problems. What's the deal?
    Grateful,
    Kupkake
     
  2. harpua

    harpua

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    Wow I actually had this problem the other day. Once I used fructose, and then another time I used organic. They both just didn't work. They burnt/ didn't blend with fat, etc..
     
  3. kupkake

    kupkake

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    Harpua,
    Thanks for the support. It's nice to know I'm not the only one. I assume the organic sugar didn't work because of the "impurities"?? Maybe someone out there in Cooking Forum Land can shed some light on the matter and lend us a helping hand.
    Kupkake
     
  4. chefphilhahn

    chefphilhahn

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    I don't know if this will help kupkake....

    http://www.dominosugar.com/products/organic.asp

    This sugar is a commercial product. It might work better.
    3 cups organic sugar
    1 cup boiling water

    Melt sugar until brown, slowly stir in boiling water. Stir until temp reaches 239 F. Serve warm. It works.
     
  5. kupkake

    kupkake

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    Thank you for the tip!
    kupkake