I can't Make a Carmel Sauce Help!

Discussion in 'Pastries & Baking' started by acwed, Oct 17, 2011.

  1. acwed

    acwed

    Messages:
    1
    Likes Received:
    10
    Exp:
    At home cook
    Everytime I try to add the cream to the carmel the just goes into a big lump and the cream just got a little bit of the carmel. some one please help me?! 
     
  2. petalsandcoco

    petalsandcoco

    Messages:
    3,207
    Likes Received:
    156
    Exp:
    Private Chef
    Acwed,

    Are you using 1/2 water, 1 cup sugar, 1 cup cream 35% , 1 tbls vanilla ?

    Put your water in saucepan then pour your sugar in the middle , bring the heat to med , it will melt. Let it continue until water evaporates leaving behind melted syrup.

    Watch your temp as the sugar will heat up, let it get golden brown and then slowely add your cream and vanilla.....whisk until thickened. Done.

    Petals.

    Did you dissolve all the sugar ?
     
    Last edited: Oct 18, 2011
  3. chocotuile

    chocotuile

    Messages:
    20
    Likes Received:
    10
    Exp:
    Professional Pastry Chef
    Make sure the cream is boiling hot first, before you add it into the caramel. They have to be similar enough in temperature, so that when you add the cream in, it's not cold and won't seize the caramel (aka turning it into a lump). Hope this helps!

    http://chocotuile.blogspot.com/