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Home Cooking

Is my caramel burnt?

pinshure | Nov 27, 201910:04 AM     1

So I was trying to melt 2 cups of caramel at once because my recipe called for it and it took me a while to melt all the sugar. I kept taking it off the heat so that it didn't darken until it all melted. It was supposed to darken to an amber color, which it never did. It remained a medium brown color. After I added room temperature butter, it started to smell a little off. Then I added heavy cream.

I have made caramel before successfully, but I never tried to take it to an amber color and I have only ever added margarine spread and milk. I don't believe the caramel itself is burnt, but maybe the butter scalded in some weird way.

I'm going to start over and make it the way I usually make it, but I'm concerned about adding butter again. Is it possible that's the problem?

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