I just took my toffee sauce out of the ice bath and found it (separating?) like this; this is not the first time it’s happened either, and I’m not sure what I’m doing wrong 😵💫
It’s made with butter, heavy cream, brown sugar, salt, vanilla paste and bourbon if that helps 🙂
by SubatomicSquid
19 Comments
Made at too high temp?
are you storing it while it’s still warm?
One way or another your butter is too hot and not emulsified properly. I would blend it, strain it and blend it again
Putting it in an ice bath while it was still too warm shocked it and caused the fats to separate. Cool it slower, stirring often.
Cool it in a shallow pan.
How are you using butter? Why are you using butter if you’re using cream?
Don’t know what your butter/sugar ratio is, but I do something similar.
Melt your butter, add your brown sugar, and whisk over low heat until it completely emulsifies. Remove from heat and whisk in your cream a little at a time. DO NOT cool in an ice bath. Pour into a wider shallow container and stir it every now and again until it’s cool. Then you can refrigerate.
That shit broke. Almost as broke as I am after working in the industry for over 20 years
OP, take a small portion and whisk some ice water into it vigorously. If it comes back together, just do the same thing with a stick blender and the whole batch. I think there’s a pretty big chance there’s just slightly too much fat in this.
Why don’t you cool it naturally in a blast chiller?
Just hit it with a stick blender, it’ll come right back.
Hey OP, you’ve already gotten plenty of advice. So I’m not gonna try to add anything. I just want to say, pat yourself on the back for reaching out, learning, and growing as a person.
If you caramelise the sugar first then add butter then cream it will never split always works for me and never ice bath
uncle ridge: you FUCCKED up!
it is called syneresis…..i strongly believe it was too warm to put it in the fridge….try more shallow hotel pans next time or a shock freezer
Other people have said, but this happened to me when I made caramels the last time. What I had to do was heat it back up while stirring, until it incorporated (everything got back up to almost 250 very quick), then re cool it very slowly while stirring to make sure one part of it isn’t hotter than the other parts
I used to have this happen. What I started doing if I needed it at temp quick was put it in a mixer, with on a slow speed while you do something else.
Careful you don’t forget it or leave it too long or you’ll get whipped caramel. Which is nice but probably not what the dish requires.
As others have stated also, start with sugar and finish with butter and warmed cream.
I’d try letting it cool without the lid on,heat has nowhere to go,just like putting a lid on hot anything makes it go sour.
Warm it up a hair and see if adding a little bit of cold cold water and beating vigorously.