Is there any way to save slightly burnt caramel?
I was making a salted caramel topping with heavy cream mixed in. There's a *slightly* burnt flavor, but noticeable enough to me. Any way I can save it? Or do I just have to start over?
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Anyway, if Jamal still gets these messages or if somebody else can translate what he means, I would appreciate it.
For example, I don't know exactly what he means about decanting the caramel . My only references decanting wine where you expose it to air for a while before you serve it. And I have mine exposed to the air for a long time. Also, I don't know what supernatant is in that context any help?
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