Sorry, I know this is ANOTHER caramel question. I've tried to find the answer and I'm still stumped. I'm just trying to make a basic caramel out of sugar and water and it's just not working. It's almost like the sugar isn't dissolving at all. After boiling for about, it's really dry in the middle and not moving. So I think I have a few questions:
I know you're not supposed to stir once it's boiling, but what about before it boils while it's heating and dissolving?
I'm making caramel cream, so I've seen different recipes where you add the cream after it's caramelized and where it's added in the beginning. What's the result differences?
Any help would be appreciated. I've so tried adding honey or corn syrup.
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