I’ve made “wet” salted caramel - water, sugar, salt, cream, butter on 3 occasions and assembled it in tarts topped with chocolate namelaka.
I would leave them in the refrigerator to set before serving and what happens then is when I cut into the tart, there will be a runny caramel liquid that collects at the bottom of the plate and the remaining caramel left in the tart is the perfect gooey consistency.
I also noticed that the longer I leave these chocolate caramel tarts in the refrigerator, the more liquid it collects.
My question is why will the caramel be separated into two different consistencies? Could it be the humidity from the refrigerator? Has anyone encountered this problem with caramel and refrigeration? Thanks in advance!