The primary method described in the reference to save caramel involves melting it down again and incorporating double cream.
Here's a breakdown of the process, primarily focusing on saving caramel that has crystallized:
- Melt the Caramel: Gently melt the crystallized caramel over low heat.
- Remove From Heat: Once completely melted, take the caramel off the heat source.
- Incorporate Double Cream: Carefully add double cream to the melted caramel. Be cautious, as the mixture may splatter during this step.
- Mix Thoroughly: Mix the double cream and caramel until well combined and smooth.
The reference suggests this process will "save" the caramel, implying it restores the desired texture and consistency, particularly in cases of crystallization. Crystallization happens when sugar molecules re-form into solid crystals, resulting in a grainy texture. Adding double cream helps to prevent this and smooths the mixture.
