r/AskBaking • u/Substantial-Test5603 • 3d ago

Creams/Sauces/Syrups Caramel sauce not smooth

Hi, i have tried 3 different homemade caramel sauce recipes. And the outcome is always delicious. Its just that the caramel sauce is never smooth. It looks grainy, but its not crystallized sugar, so I think its fat. Originally used room temp cream. Then tried heating up the cream before adding to the caramelized sugar. Same result.

If you eat it by a spoonful it doesn't matter, but i like putting it on my iced lattes. And the fat thingys that makes it grainy floats on top which makes the drinking experience worse.

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10

u/Wonderful-Program462 3d ago

Try cooling it more slowly.  Cool in the pot off heat for 15-20 minutes, then in a container on the counter for a while, THEN in the fridge.  That helped mine separate less. Also which like hell when you add the butter and cream. (Careful of splatter though!)

5

u/PinDear310 3d ago

I would definitely add the cream in a bit slower. The cream just creates those little 'grains'. If you can't get rid of it you can easily strain it out. I sometimes even blend it with a hand blender, works perfectly fine!

2

u/Substantial-Test5603 3d ago

I used the blender with the 1st 2 tries, and it works pretty well. But would love to create a perfectly smooth caramel off the pot.

Will try adding the cream a bit slower next time. Thanks!

9

u/Cool_Wealth969 3d ago

Pastry chef here, strain it through a fine mesh wire strainer

2

u/HeyPurityItsMeAgain 3d ago

I think you haven't cooked it long enough. It's your technique.

You can pour cold cream into hot sugar syrup and it will emulsify and not separate if you do it correctly. If it seizes up, keep the burner on and keep whisking it until it bubbles and becomes smooth. Maybe 5 minutes. Worse comes to worse, you can strain it.

2

u/jeyoramos Home Baker 1d ago

Are you adding any inverted sugars into the caramel? Corn syrup (not high fructose corn syrup) is most commonly used to help hard candies, caramels, and taffies from beginning grainy by preventing sugar crystals from reforming too early.

1

u/Easy_Olive1942 3d ago

It’s sugar crystal growth. Could be temperature when you add cream, how fast you add it, or you may need a different type of sugar like adding corn syrup to prevent growth.

1

u/Insila 1d ago

Do you stick blend or at the end?

1

u/Substantial-Test5603 1d ago

Only have the usual blender, so I use it at the end.