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?