My caramel seized up when I added the cream. Is there any way to salvage it?
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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.
So good, we're even fooling ourselves.
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