Like cooking caramel (wet method) for 1.5 hours on high heat and it STILL will not brown? I’m so confused this literally seems physically impossible lol. I decided there was no way this was happening and added the cream. Looked like some kind of vanilla sauce- totally colorless! Spent another 30+ minutes cooking THAT and now it’s a paste, but still no brown!
I’ve made caramel so many times it’s usually so quick and easy I have no idea what went so wrong this time
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