Make caramel sauce. Not once, but twice. I’ve done it before. I know I can do it. But this was a complete and utter Fail x 2.
Bawlmerese for Enjoy Your Meal
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Bon Appetit Hon by Wendi Mosteiko is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 United States License.
Bon Appetit Hon 
I cannot tell you how many times I’ve f#@!*& up making caramel!!!!
After the second fail in less than 30 minutes, I gave up. But I swear I have done it before.
What happened to it? Did it burn? I’ve never used a candy thermometer to make caramel, I always just watch it. Was it not reaching the right temperature?
The sugar granulated on me both times. So it never even reached the right temperature to become lovely and amber. I’m going to give it another try this weekend. I’ve got a cheesecake that’s in desperate need of a topping.
Mmmm…caramel. I hope you have success this weekend. Don’t give up!
I am determined to have caramel sauce success if it kills me. I’ve got a five pound bag of sugar and I’m not afraid to use it : )
LOL Wendi. Have no fear of sugar!
I bought a 10 pound bag of sugar last night at Safeway (it was on sale!) and you should have seen the look I got when I came in with that…
Beth, depending on how many tries it takes me to get the sauce right, I may have to hit safeway for one of those 10 lb bags.
Does the husband think the sugar fairy magically make the Domino’s appear in the cupboard?
You can do it Wendi!!!
Here is the only time I made it! http://strawberriesinparis.com/2008/11/29/november-daring-bakers-challenge-caramel-cake/
Elizabeth, thanks for the link. How do you like the Daring Bakers?
Wendi, Never Ever give up on caramel. Food of the gods!
Perhaps the barometric pressure was too high, or the stars were wrong or the cosmos was out of sync!.
Cheesecake with caramel sauce makes my blood sugar ache at the thought.
did you stir it too soon?
Emmie
The only thing I can think of is that there were some lumps in my sugar to begin with. It only takes one crystal to set off the chain reaction and kill a batch of caramel.
I did stir the first batch early so I made sure not to do that with the second batch. But the results were the same both times. That’s why I’m blaming the sugar.
I think the husband is just scared that my last ten pounds of sugar (which was purchased the first weekend in October) is already gone. He loves the baked goods, but he always seems shocked that baking takes supplies!
Beth, I recommend that you bring in the supplies at night, under the cover of darkness. Some women hide credit card bills from their husbands, I hide raw ingredients.
hehe.
So I’m gearing up to do the wedding cake today, and I asked Noel to set out all the butter to come to room temperature. Not only did he set it out, but he fanned it prettily of a plate and even took pictures! There may be hope for him yet…
but I think hiding raw ingredients may have to happen!
Beth, that’s a good man you’ve got. As much as I love The Mistah, it would never occur to him to do that.
You’re a lucky woman.
Wendi, Beth,
Try this one after you have smuggled the sugar in. when he asks “Is that new?” Try “No dear, it has been in there for a good while. You just never noticed it before.”
My mother used this for years with my father. that started after he took her credit card ( with his name on it) and she went to the store and got one in her name only.
Saved a lot of loud discussions between them and he never knew the difference. LOL
I employ the strategic pointing out of certain purchases so that others fly under the radar. Sometimes it works, sometimes it doesnt .
Ah, so that’s how y’all do it….. 😉
On the advice of counsel, I can neither confirm nor deny that ; )