🔕 🔔
Loading…

My Basket ()

All questions

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 22 days ago

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

1 answer 317 views
Cfe06c3a 31ba 4cd7 a0b0 2d1e7eb98d8e  18930218514 6fcf35ff43 b
Lindsay-Jean Hard

Lindsay-Jean is a Contributing Writer & Editor at Food52.

added 19 days 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...

Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)

Loading…

Reset
Password

  Enter your email below and we'll send you instructions on how to reset your password

Account Created

Welcome!

Logged In

Enjoy!

Email Sent

Please check your email for instructions
on how to reset your password

Successfully logged out

Let's Keep in Touch!

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.)

Please enter a valid email address.