Comments on
Homemade Caramel Sauce:
Lubna’s Kitchen @lubnaskitchen
Hi @leaf_in_the_wind
The caramel is liquid as it comes off heat. As the caramel cools, it solidifies into a chewy texture. After refrigerating, the caramel is hard and you must heat it up to bring it back to a liquid consistency. Do you need a thinner caramel? Feel free to add 2 more Tablespoons of heavy cream to the recipe.
If you have any more Question you can ask me without any hesitation thanks 😁❤️
The caramel is liquid as it comes off heat. As the caramel cools, it solidifies into a chewy texture. After refrigerating, the caramel is hard and you must heat it up to bring it back to a liquid consistency. Do you need a thinner caramel? Feel free to add 2 more Tablespoons of heavy cream to the recipe.
If you have any more Question you can ask me without any hesitation thanks 😁❤️
(edited)
