small cafe that makes our own barista syrups. We make a caramel sauce (old recipe from my CIA days, chef mckenna, listed below) but it sometimes separates in the fridge. All the butter on top... Bottom will be brown semi transparent, thick but pourable. Top 1/3, totally opaque, totally solid and lighter in color. HELP!!!!
6# sugar
4 cups water
2# butter
4 cups additional liquid
-boil sugar & water to desired darkness
Off heat, stir in...
-cubed butter
-additional liquid
(we use coffee...
Caramel sauce separation problem...
6# sugar
4 cups water
2# butter
4 cups additional liquid
-boil sugar & water to desired darkness
Off heat, stir in...
-cubed butter
-additional liquid
(we use coffee...
Caramel sauce separation problem...