When you make the caramel it will be a very hot sauce. As it cools, it will become brittle. When you add it to the batter and bake it, it will probably become chewy because the baking temperature isn't as high as the stove-top temperature. However, as the cake cools, the caramel will...
1 Answers · Food & Drink · 13/04/2014
I do that a lot when making chocolate sauce or something. most of the caramel recipes I have read call for liquifying the sugar (burnt sugar) then adding the water, butter and vanilla to it. To make it creamy add real whipping cream
2 Answers · Food & Drink · 26/02/2014