My caramel seized up when I added the cream. Is there any way to salvage it?
Was the cream cold? It needs to be warm for best results. To fix, you can try putting it over very low heat and whisking it. You can help that along a bit by adding in just a touch more hot cream.
Put it back on the heat and remelt it. Caramel often seizes when you add the cream. Keep stirring it and it should come together beautifully.
Put your best pan forth.
Prep your pans for perfection.
Make better coffee.
Breakfast: a worldly affair.
An Instameet by the Bay (Area).
Stop the soap opera.
Please enter a valid email address.
Well played. You deserve a cookie.
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better—including
recipes, how-tos, and exclusives and great gift ideas from our
kitchen and home shop.