How are you supposed to make it work? Some recipes say stir it when it starts melting, some say don't touch it. If I stir it crystallises, if I don't stir it burns.
I made caramel sauce beautifully a month ago. And now I cannot. What do I have to do?!
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I have been defeated by caramel. 6 times. Help me.
9 replies
GrouchyKiwi · 03/07/2014 22:18
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