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?

  • Posted by: lindamc
  • November 24, 2017
  • 1 Comment

1 Comment

Lindsay-Jean H. November 27, 2017
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/34831-how-do-l-make-caramel-a-lot-firmer-for-a-caramel-slice
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