2
votes
2answers
81 views

Why doesn't my caramel sauce thicken?

The actual measurement of the caramel sauce is 50g sugar : 20g water. I divided it to 17g of sugar to 7g of water, but after following the necessary procedures the mixture doesn't boil, and nor does ...
2
votes
1answer
634 views

Why does boiling cream have such a drastic effect on my salted caramel?

We have a recipe for a salted caramel spread that is basically a big pan of sugar, glucose, milk and butter, cooked until it becomes a thick paste, then mixed with double cream to achieve a smooth ...