there are a lot of caramel questions. Hopefully I'm not repeating anyone...
I've made caramel sauce several times with the recipe from Sally's Baking Addiction. For some reason, though, whenever I make it I end up with lots of tiny lumps suspended in my caramel. As I mention in the title, these lumps are not little sugar crystals. I've had my caramel crystallize before, and this is very different. They're soft, for one thing, and so I'm not sure what's happening.
At first I thought the little lumps were just air bubbles. That's what they look like. But they actually have some body to them. It's almost like I have tiny bits of cooked egg or something (which is obviously impossible.) They have a gelatinous quality. So my guess is that the cream is doing something weird? Flavor is good, thickness is good, everything is good except these stupid little lumps.
Does anyone know what's happening, and how I can make it stop...? I'm about to take an immersion blender to the mess and let God sort it out.