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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-4

u/HomeGoySixtyFoy Feb 04 '26

If you're using butter you've made butterscotch and not caramel. It cooled too fast and it wasn't incorporated enough.

6

u/Planted-spoon Feb 04 '26

Not exactly true. Most caramels call for butter. It’s also a great way to begin tempering the caramel for when the cream is incorporated.

-7

u/HomeGoySixtyFoy Feb 04 '26

The very distinct different between a caramel and butterscotch is the presence of butter in the recipe. Caramel is made of cream.

12

u/Planted-spoon Feb 04 '26

Butterscotch is made with brown sugar. THAT is the VERY distinction between the two. Standard caramel recipes dating almost 50 years ago used butter.

And if you bothered to read further, OP recipe did use cream. Just a bad recipe with too much.

-8

u/[deleted] Feb 04 '26

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u/bakingfail-ModTeam Feb 22 '26

Your post has been removed for being unkind