How to make room temperature caramel sauce?

Question

A recipe for plum cake calls for this caramel sauce.
But evrytime the hot sauce gets hardened when I try to bring it to room temperature, hence doesnt mix well with the cake batter.Thats the problem !

Answer 1

Caramel Sauce Recipe

Ingredients

1 cup of sugar
6 Tbsp butter
1/2 cup heavy whipping cream



Method:

1 First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn.

2 Heat sugar on high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir constantly with a whisk.

3 As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Continue to whisk vigorously until the butter has melted.

4 Once the butter has melted, take the pan off the heat. Add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big. (Check here for an explanation of why adding the cream makes the mixture bubble up so much.)

5 Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. (Remember to use pot holders when handling the jar filled with hot caramel sauce.) Store in the refrigerator for up to 2 weeks. Warm before serving.

Hope this works for you. :)

Answer 2

the only element you're able to do with cubes is soften them in the micro till they soften up yet they're going to get troublesome returned whilst they quiet down. Making caramel is trouble-free, you in basic terms cook some sugar in a non-stick skillet (no thermometer necessary) till it browns and liquifies. you will understand through the colour once you have it precise. do in basic terms no longer stir it lots. sure the sugar crystals will soften precise into brown gooey caramel. in case you opt on them to maintain their softness upload a small quantity of lemon juice, precise on the tip.

Answer 3

You might be cooking it too long.