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 Post subject: Caramel trouble
PostPosted: Fri Oct 29, 2010 10:15 am 
Lactose Intolerant...Literally
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Location: Sweden.
I'm making this cake http://www.dessertsforbreakfast.com/201 ... -cake.html and failed terribly with the first step, making the caramel. EB is not avalible here, so I used non dairy margarine. I followed the instructions, but when I added the margarine, it all crumled up and the sugar looked like sugar again, not melted! Ehm, it's hard to decribe, should've snapped a picture. Do you get it? What went wrong? I'm guessing that the margarine's the problem?

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 Post subject: Re: Caramel trouble
PostPosted: Fri Oct 29, 2010 11:00 am 
Drunk Dialed Ian MacKaye
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That's strange. Was the margarine very cold?


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 Post subject: Re: Caramel trouble
PostPosted: Fri Oct 29, 2010 11:06 am 
Keepin' It Seal
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Pinko wrote:
That's strange. Was the margarine very cold?

This is what I was thinking too.

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 Post subject: Re: Caramel trouble
PostPosted: Fri Oct 29, 2010 11:14 am 
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Whenever I make caramel, I have to keep it on the stove when adding anything to it. I would turn the heat down, add the margarine, and keep stirring until it smooths out. The sugar always seems to seize up when you add another ingredient, but if you keep the pan warm and keep stirring, it should be fine.


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 Post subject: Re: Caramel trouble
PostPosted: Fri Oct 29, 2010 11:52 am 
Lactose Intolerant...Literally
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Joined: Wed Oct 20, 2010 2:33 pm
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Yeah, I guess it was cold. The instructions was to take the pan away from the heat, so that's what I did. Next time I'll make sure to have the margarine at room temp and keep the pan at the stove. Thank you PPK!

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