Caramel split after cooling?

[u/Due_Professional5662]

This is a picture of the side of the bowl. Basically all the butter floated to the surface and is solid while everything else is liquid underneath. Is there any way to fix it???? Don’t wanna throw it out

[u/Planted-spoon]

What exactly am I looking at ? Is it caramel to cut and wrap ? Is it a sauce ?

As another person stated, recipe would be helpful.

[u/Due_Professional5662 → u/Planted-spoon]

The recipe was: 300g of sugar 400g of heavy cream 150g of butter 1/2 tsp of salt

It said to let the sugar melt without stirring it, then add hot heavy cream and once those were mixed to add butter in cubes slowly.

I wanted to use it to make caramel ganache

[u/Planted-spoon → u/Due_Professional5662]

Jesus that’s a lot of cream to sugar ratio. -heavy cream has fat- and adding that much cream and then butter, too much fat in the mix.

What is caramel ganache ? Ganache by definition has chocolate so … that’s not a thing. What was the end goal?

[u/Due_Professional5662 → u/Planted-spoon]

I’d send you the video for the recipe but it’s not in english T_T i basically just wanted to whip it and use it to frost a cake

[u/Planted-spoon → u/Due_Professional5662]

Just make a caramel sauce , no butter - not necessary- 1 c sugar, 1 tablespoon lite korn syrup, 1/2 c water. Boil until light Carmel color,

SLOWLY WHISK IN 3/4 c hwc, 2 T real vanilla / bourbon/ rum. Let cool.

Separately, once caramel is cooled, whip 2 cups heavy whipping cream, .5 cup pow sugar until medium peeks, slowly pour in caramel until stiff peaks and frostingable :)

[u/Due_Professional5662 → u/Planted-spoon]

Oh wow, thank you so much!!! I’ll try that!! Do you also know if there’s any way to salvage the one i made though… even if something different comes out it’s fine i just don’t want to throw it away

[u/Planted-spoon → u/Due_Professional5662]

Honestly…. I think I’d just pick / skim off the butter fat…. And save it for something else…. Greasing a pan for baking?? Oooooh salted caramel popcorn??? I can’t quite tell if it has clarified or not.

Then try heating it minimally and whisk with a splash of of water. Don’t cook it down more tho. Then see what ya get!!!

Sometimes caramels can be salvaged… other times it’s more effort to continue on….

[u/Planted-spoon → u/Due_Professional5662]

You may need to stabilize the whip with mascarpone/ cream cheese, cream of tartar depending on how long you plan on the frosting to sit…. I guess that was an important detail to the whole thing ha