Made it many times but today one time I get thick Carmel and the next it boils , I stir and then it separates and then won't thicken. Boiling for 3 min Any ideas
Kenzi is the Managing Editor of Food52.
Hm. If you're in a time crunch, try it again, but this time with white sugar -- as far as caramel goes, it's a lot less finicky.
The recipe on Smitten Kitchen works every time. I've made it ever Passover. You definitely do not want to use white sugar---it's not that sort of caramel. The recipe on the site uses one cup of unsalted butter and one cup of light brown sugar. You bring this to a boil and let it bubble for 3 minutes, then pour it quickly over the matzoh. You don't have to worry too much about separation as it is going into the oven for 15 minutes. I just made a batch myself.
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Well played. You deserve a cookie.
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