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Article: MAKING CARAMEL SAUCE IS AN EXACTING PROCESS.(LIVING)
- Article from:
- The Cincinnati Post (Cincinnati, OH)
- Article date:
- July 3, 2002
CopyrightCOPYRIGHT 2002 The Cincinnati Post. All rights reserved. Reproduced with the permission of Dialog LLC by Gale Group. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Q: I've been having trouble making a perfect creamy caramel sauce. It always turns out curdled, broken and separated. Help me, please. Thanks. Elsa
A: Making caramel and caramel sauce is difficult and takes practice.Try the following:
First, make caramel. Be sure the heavy-bottomed saucepan you use is very clean: Small particles of anything including lumps of melted sugar can make the sauce lumpy. Add the sugar, soak it with water and lemon juice -if using), bring mixture to a boil, and lower the heat to medium. Cook the sugar, but do not stir it after it begins boiling. Have handy a pastry brush and a bowl or measuring cup of water ready to brush down ...