I was making a batch of salted caramel sauce, I quadrupled it (which may be the problem!) and it was taking the natural progression but then it created a hard crystalized top and slowly the majority of pan is white hardened crystals. What happened?!?
Please enter a valid email address.
Well played. You deserve a cookie.
How two brothers in Ohio want to change the way young adults eat
Can a Comic App Teach Kids to Eat Mindfully?
Relive Our Holiday Market
Gifts for Those Who Can't Stay Out of the Kitchen
The Illustrated Biographies of 16 1/2 Desserts
All New, Just-In-Time Gifts
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.