gosh well im making a rubarb upside down cake and i have made the cake bit and cut the ruhbarb so theres no going back!!!now im stuck on the caramel...it says 25og of sugar and 1/3 cup of water....cook until a pale caramel color...now iv cooked it twice and each time it has stayed whits though dissolved and eventually congeals back into crystalised sugar!!help please!!!!i dont have time to write the whole recipe out for you but are the proprtions of sugar and water wrong1!!what do i do?!?!
2007-04-08 04:13:31 · 6 answers · asked by confused at college 2 in Food & Drink ➔ Other - Food & Drink
No, you mabe haven't the heat high enough and it may not have been on for long enough. You need to bring the sugar water solution to the boil and then it will caramelise. Stay with it, it takes ages at first then it goes within seconds. Have a bowl of iced water handy so that you can immerse the bottom of the pan in it to stop the caramel going any further once it's ready.
2007-04-08 04:23:18 · answer #1 · answered by Daisy the cow 5 · 0⤊ 0⤋
Yes, I agree something is wrong. Cool the cake and invert it onto an oven proof dish. Instead, here are two alternative options: Buy a jar of thick caramel ice cream topping and drizzle that on top of the cake. The second option is to make a crumble topping for the cake. Take 5 Tbls. of cold butter, I/2 cup of brown sugar, 1/2 cup of all purpose flour and cut thru the mix diagonally with two butter knives (unless you have a pastry blender) until the mixture resembles little pebbles.
Sprinkle on the top of the cake and bake for 10 minutes to set the topping. Cool and serve.
I don't know why the caramel did not turn to a darker color. However, it does take quite a while on the stove at medium heat for the change to occur. A high heat would evaporate the liquid too quickly and make the sugar harden or crystallize. You have to stir the mixture continually, too.
2007-04-08 11:37:39 · answer #2 · answered by ne11 5 · 0⤊ 0⤋
You have to boil the water till it all evaporates and you are left with the cooked caramel in the pot-careful, if you over heat it the caramel will have a very heavy burnt flavor that is unpleasent. Once the water is at a rolling boil, you should continue to stir it with a wooden spoon and turn the temp down on the range to medium, keep boiling it and stirring until it reaches a thick consistency like syrup then turn off the heat and let it cool a bit before using as it will be incredibly hot at this point. You can make a creamy caramel suace by adding a bit of cream to the melted sugar mass, but I would find a recipe for caramel sauce and follow it for the best results.
2007-04-08 12:00:38 · answer #3 · answered by herr_mungus 3 · 0⤊ 1⤋
be patient, it takes a while for sugar to caramelise, don't take it of the heat until it is brown. Keep a pan of cold water handy to cool the bottom of the pan when it gets brown, so it doesn't go to far and don't stir it. If it isn't dissolving evenly give the pan a shake. If you put a spoon in it, it will crystalise.
2007-04-10 15:14:15 · answer #4 · answered by SAMANTHA H 2 · 0⤊ 0⤋
When i made caramel it took a long time - probably around 20 mins on a low heat. resist the urge to stir.
i also added butter too- that should stop if from solidifying and make it more chewy
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2007-04-08 12:04:04 · answer #5 · answered by slice264 3 · 0⤊ 0⤋
Maybe you should be using brown sugar?? Sorry can't help you without the recipe, but with most upside-down cakes they use brown sugar.
2007-04-08 11:31:11 · answer #6 · answered by margarita 7 · 0⤊ 1⤋