I put too much butter in my salted butter caramels--what can I expect when they've cooled?
The recipe (from Essential NYT Cookbook) called for 6 T of butter , and I accidentally used 8 T. I've just poured the hot caramel into the greased pan to cool. What can I expect re texture, ability to cut, etc once the caramel cools?
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3 Comments
Depending on the method, they might leech out some of their fat and be a bit more slick. Or they may be softer. Or both, plus richer. I wouldn't worry about it too too much. Most people would credit you for making them better!