overcooked caramel

12 Dec 2007 | Print Version | Featured in: Q & A

I overcooked my caramel, it should have been removed from the heat at 250, but it went to 290. It is a big hard rock. Is there anything I can do? Can it be re-melted using more cream? This recipe is made from scratch.

Bookmark + Share | Email To Friend

One Response for "overcooked caramel"

Chef Kevin December 13th, 2007 at 11:03 am
Although you could probably melt the caramel, the chemical changes to the sugar can’t be undone and it won’t taste right. Your best option is to redo it.

Leave your comments

None Found

Post Your Question on ChefsLine

About ChefsLine

ChefsLine is the culinary hotline connecting you with personalized expert cooking advice, instruction, and support so you can cook like a pro. Our chefs are cookbook authors, award-winning restaurant chefs, and cooking instructors who are passionate about sharing their expertise with home cooks like you. ChefsLine makes every cooking or menu planning experience fun - and our friendly chefs are standing by right now to help you.