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Caramel Sauce-How To Add Cream Without Rocks Forming

monavano | Dec 15, 2014 03:57 PM

I use the wet sand method for caramel sauce. Once it turns amber, I add heavy cream, but usually get rock formation, and some of them don't slowly dissolve.
The most recent batch had hard caramel around the edges of the bottom. I poured slowly and whisked constantly.
Should I use my sauce pan with rounded edges?

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