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What am I doing wrong with this homemade caramel sauce?
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January 15th, 2011
Ok, I’m making caramel sauce. 1 cup sugar, ¼ cup water, swirl in saucepan over medium heat until sugar dissolves and mixture is clear. Except, I couldn’t get it to be clear. It got 90% clear, but not 100%. AND THEN! It started getting re-granulated! Hand to God, I tasted the shit, it went backwards! How did it do that, and what am I doing wrong????
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