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Mushroom Proscuitto Pizza
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Saved 12/14/09 to Kitchen Goddess

Sugar Crystallizing in Caramel Sauce?

6


Recently, I tried to make caramel sauce, and halfway through the process, the sugar separated from the liquid and began crystallizing before my eyes, despite following the instructions to a T. Does anyone know why? What should I do differently next time? Thanks for your help in advance!

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Iveenia Iveenia
sorry - it is in German - :)
Iveenia Iveenia
ok - ingredients use a big coated pan (i use a frying pan) * 400 g small unpeeled almonds * 300 g sugar * 2 big spoons water * 1 big spoon cinnamon (i use a mixture fm the following powders: cinnamon, vanilla, very few of ginger, nutmeg, clove, cayenne) Preparation 1. heat sugar, cinnamon (spices) and water without stirring for three minutes - (average temperature) 2. add almonds and constantly stir (still heating) till the sugar is caramelized and the almonds are glazed beautifully 3. Take almonds out and put them on a backing sheet - disperse them with a spoon or a fork - so they can cool down without becoming lumps 4. now you can start nibbling - be careful - they are still hot! - let them cool down completely and put them in a container (best would be tin plate) a picture: here not fm me - i did not make any :) lately... http://images.google.ch/imgres?imgurl=http://static.flickr.com/28/53781466_00ad21b189.jpg&imgrefurl=http://kochtopf.twoday.net/stories/418731/comment&usg=__VFWf3MYVse6xNlXYW8riFt7JzZY=&h=300&w=400&sz=73&hl=de&start=12&sig2=zN64tjz2pq4c_pJ7uoi8Kg&tbnid=-FOI_hh5xOitPM:&tbnh=93&tbnw=124&prev=/images%3Fq%3Dgebrannte%2Bmandeln%26gbv%3D2%26hl%3Dde%26sa%3DG&ei=Xa4mS9LQHtfD_ga1-tm2Cg
karmasabitch karmasabitch
Can you share your recipe? :please:
Iveenia Iveenia
correction - they will be caramelized in the end :) and yes- they are delicious - but do not peel them - so you have bitter - sweet and a crack in your mouth - delicious :)
karmasabitch karmasabitch
Sugar coated almonds.. now that is an excellent idea :ponder:
Iveenia Iveenia
when i do the sugar coated almonds - first it crystallizes and then becomes caramel :) so no worries just go on cooking :)