My caramel hardened into sugar crystals
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?!?
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Some other tips:
1. Keep the lid on the pan until the sugar and water have come to a good boil. The steam formed acts like brushing the sides of the pan down with water, but much easier.
2. Swirl the pan, but don't stir the mixture until you add the cream (the fat in the cream also helps hamper crystal formation.)