Caramel syrup help!

Moominmamma

Sugar and water, how hard can it be?!? Well nigh on flippin' impossible it seems!!

I have spent the entire afternoon attempting to concoct the Caramel Sauce from the Primrose Bakery recipe book, the first four times it all just turned in to a big recrystallized mess, the fifth time, after much scouring of t'internet, I thought I'd nailed it, only to find that upon having cooled completely (as stated in the recipe) it has solidified!!!

Is it inevitable that it will solidify when its cool? The recipe involves stirring the cooled caramel into cake mixture - how can I do that if its solid?!? Where am I going wrong?

Please help - I will not be defeated

jinky67

maybe if you catch it before it is totally cold?

Other than that I dont know, sorry :rotfl:

MrsCake_2

Hi, I have the same problems, and have to say I gave up in the end. I use a ready made one called vahine, can't post a link but you can get it at Waitrose and Lakeland.

HTH

MC

Agapanthus

Once sugar has caramelised then it will solidify when cooled. The Vahine sauce (which I buy in France) is made from caramelised sugar with a little water added to turn it into a syrup.

Stir it in before it's cooled, I'd say. if you wait until it's cooled then break it up into small lumps before mixing it in. If it's fairly fine then the lumps will have dissolved by the time the cake has cooked.