http://www.veganbaking.net/ 698-991 http://www.veganbaking.net/sauces-syrups-spreads/sauces/698-golden-caramel-sauce I tried this recipe twice and each time the caramelized sugar ended up like rock candy in the pan when I added the cream, and it wouldn't mix with the cream--it just hardened into a clump. I checked my thermometer w/boiling water to make sure it was reading the temp correctly, and I made sure to tilt the pan so that I could get a good reading since the sugar/water was pretty shallow in the pan. I'm wondering what I did wrong! I used an older metal saucepan and I wonder if the metal is too thin? Do you need a super heavy duty saucepan? Help! ]]> Wed, 08 Aug 2012 17:19:17 -0400 698-973 http://www.veganbaking.net/sauces-syrups-spreads/sauces/698-golden-caramel-sauce Dear Mattie, What is the shortest amount of time that I can soak the cashews? Also, do I stir the caramel while it is cooking? What if it burns; how often should I check the temp with the lid on. Thanks, Tammie ]]> Mon, 16 Jul 2012 03:53:40 -0400 698-332 http://www.veganbaking.net/sauces-syrups-spreads/sauces/698-golden-caramel-sauce Hi! I was just wondering how thick this caramel sauce is. It will be my first time making caramel sauce so I'm not sure what the standard is. In the pictures it looks pretty thin. I'm looking for a caramel sauce to put in the middle of a cupcake as a filling, and I'm worried that if it's too thin it will just soak in or ooze out too quickly. If it is quite thin, any suggestions on how to thicken it up to a good filling consistency (somewhere between a sauce and a caramel candy)? Thank you thank you thank you so much!!! ]]> Wed, 02 Feb 2011 00:03:00 -0500