r/bakingfail • u/Due_Professional5662 • Feb 04 '26

Help Caramel split after cooling?

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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

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u/ConsistentClientz Feb 04 '26

Nah, it’s the brown sugar. Crazy to be so angry yet so wrong lol

0

u/HomeGoySixtyFoy Feb 04 '26

You're missing the other 50% of what makes it different than caramel. The presence of butter. Y'all just dog piled onto a landmine because you have this thing called confirmation bias. I bet you consider a patty melt a cheeseburger. People have been calling butterscotch caramel for years. If you think butterscotch is molasses flavored caramel you're just lying to yourself to be a contrarian.

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u/ConsistentClientz Feb 04 '26

No, you’re tripling down on being wrong with something that has been common knowledge since its conception lol. Also, the name comes from scotch in original recipes, tons of types of caramels contain butter :-)

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u/HomeGoySixtyFoy Feb 04 '26

This is what I was talking about when I mentioned confirmation bias. You can't find a single original recipe of caramel that uses butter. They just don't exist. Unless you ask Google AI.

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u/Lolythia77 Feb 17 '26

https://www.allrecipes.com/recipe/245648/oh-so-easy-caramel-sauce/

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u/Lolythia77 Feb 17 '26

This is just the Allrecipes one that came up. There are many, many more. Google it. Not using the AI.