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I added salted caramel to my apple crisp but it became too liquid after cooling. Where did I go wrong?!

It was dark, thick and well- cooked when I folded it into the fruit, which did not seem juicy. Do just have to serve it on the side or is there a way to successfully incorporate it into the crisp?

asked by lindamc about 1 year ago

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Lindsay-Jean Hard
Lindsay-Jean Hard

former Community Editor

added about 1 year ago

Oh bummer, hopefully it still tasted delicious! There are a couple of tips in this previous thread on a similar topic that might help: https://food52.com/hotline...

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