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Caramel for Caramel Cake

n
nikkibakes Apr 18, 2013 08:48 PM

I have developed a wonderful caramel for a caramel cake. I do the skillet sugar method added to a base. The thing that I am not pleased with is the fact that the first day the caramel is creamy, not hard or grainy. The second day it turns slightly grainy. The last time I made it the cake was left covered at work in a room that is around 66 degrees farenhiet. That may have been the issue????

  1. iluvcookies Apr 19, 2013 07:10 AM

    Graininess is probably the sugar crystallizing. You may need to add an acid or some corn syrup to the recipe to help prevent this.
    Can you share your recipe/method with us?

    1 Reply
    1. re: iluvcookies
      c
      cleopatra999 Apr 19, 2013 01:24 PM

      I have never had that problem with my caramel, perhaps if I did, I wouldn't eat it by the spoonful for days on end! Here is the recipe I follow:

      http://www.browneyedbaker.com/2012/05...

      PS this was the first and only recipe I have ever used. No need to move on from it's ease and perfection.

    2. HillJ Apr 19, 2013 06:26 AM

      I hear ya and after a few frustrating experience I've decided to go with dulce de leche topping or add the prepared caramelized spread to a frosting. I use this method:
      http://www.davidlebovitz.com/2005/11/...

      The results are so much better!

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