I made a simple homemade caramel sauce to use in iced coffee. The caramel is great at room temperature or even in the refrigerator. When I add it to iced coffee, however, the fat solids separate out and cling to the cup or float on top. I would greatly appreciate any tips on avoiding this in my next caramel batch as I'd prefer not to use store-bought caramel. Thanks!
Submitted July 21, 2017 at 04:03AM by Ilovescout http://ift.tt/2tklzi7 Cooking
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