I tried to make a caramel sauce using dates and coconut milk. The recipe called for 4 dates to 400 ml coconut milk. I used 250 ml coconut cream and 3 dates with a teaspoon of date nectar. First I blended the cream and dates together, strained it through a strainer and then heated it over medium heat in a glass pot.
I heated my caramel for over 45 minutes, stirring frequently and watching as the color changed from beige to a golden brown. All seem to be going great and as I neared the end of the hour, my caramel was about 1/4 of what I had started with and had just about the right consistency that I was going for. The color was amber and beautiful and I was so looking forward to serving it with some Italian gelato. I wanted to reduce a bit more so I raised the temperature from 4 to 6, thinking that it would help finish it faster.
Instead, the creamy consistency started getting grainy, gritty and I started seeing a shiny sheen developing and then clearly a separation of oil from my caramel. I panicked and just kept stirring, hoping to rectify the situation, but more oil separated, the more I stirred. I took it off the stove and just about broke down. What did I do wrong in the last stretch?
Was it the increase in temperature? Was it the length of time? Was it all the stirring I was doing? I have no idea what happened...
Any helpful insights, guesses or explanations would be much appreciated.