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Home Cooking 33

Caramel sauce

snurbcooks | Jun 10, 2013 10:07 AM

Hi....help! I have been successfully making caramel sauce for over a year with no issues but suddenly now every time I make it, it curdles and becomes lumpy, for lack of a better word.

It tastes fine but the texture is awful.

Anyone have any ideas why this would just start without me having changed one thing about the way I make it?

Much appreciated!

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