I'm trying to reduce apple cider to make caramel for this cake: http://food52.com/recipes...
It's been going for at least 25 minutes and has reduced substantially. Still, it's totally liquid and hasn't become syrupy or caramel-like at all. Help!
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Look on the net!
Are you making Smitten Kitchens recipe? Hang in there, it will be fine.
It totally depends on how wide your pot is. After the first time when it took forever to reduce, I used a pot with a wider bottom and then it was fine. Your heat might not be at the same level as the one the recipe author was using.
Please enter a valid email address.
Well played. You deserve a cookie.
Americans Are Drinking More Coffee Than Ever
The Greatest Hits
Dryer Balls—for the Fluffiest Laundry
Captcha must be verfied
Already have an account?
Don't have an account?
Please check your email for instructions on how to reset your password
Successfully logged out
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)
Thanks! We'll email you when it's available again.