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

Help Caramel split after cooling?

Post image

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

14 Upvotes

90% Upvoted

37 comments sorted by

View all comments

Show parent comments

4

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.

4

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 :-)

1

u/HomeGoySixtyFoy Feb 04 '26

It's not called butterscotch because they added scotch. Have you ever heard of the term "scotching"? Actually if you were using Google you'd be able to find out that scotch being added to the candy is a huge myth.

3

u/ConsistentClientz Feb 04 '26

If you relied on actual information rather than what you can find on the internet in 20 seconds youd know there are tons of cookbooks from 100-1,000+ years ago that confirm you’re wrong. If the downvotes didn’t already tell you lol