I am making Caramel apples using, brown sugar, butter, vanilla, and condensed milk. The caramel is coming out very thick and sticky to the extreme. How can I make a nice caramel that is not hard to ...
I tried a recipe to create caramel sauce, where the instructions were basically slowly heat sugar to 350F / 176c then take off heat, add cream, put back on heat, then mix and it's ready. When ...
The toffee apple recipes pretty much all have syrup in them. The ratio of syrup ranges from low to almost as much as the sugar. My question is: What is purpose of the syrup? If it's just for flavour,...
I am making a butterscotch sauce and it crystallized to I substituted corn syrup for some of the sugar but now it is separating. How do I solve this problem? I want to keep the sauce liquid too and ...