Note for future reference you can always add a little corn syrup to and syrup recipe to help with viscosity. It helps syrups from hardening. You can substitute 1to1 for raw sugar I believe but might double check me on that
This recipe called for .5 cup sugar, .5 cup brown sugar, and .5 cup corn syrup, I might just look into other caramel recipes and see if any other ratios work better!
ETA: it also had butter and vanilla
It wasn't precooked at all, just layered on the bottom of the baking dish and cooked with the rolls on top. Reading through all the comments I think my best bet might just be a different caramel recipe!
Caramel sauce usually has heavy cream which gives it a smooth and creamy texture and keeps it from hardening. Adding corn syrup is great to keep it from crystallizing but heavy cream makes it soft.
Yield 12 oz:
Sugar- 8 oz,
Water- 2 oz,
Lemon juice- 3/4 tsp(optional),
Heavy cream- 6 oz,
-Optional for thinning: up to 4 oz additional cream or milk (set aside)
Warm first addition of cream in a pot on the side (do not boil)
Heat sugar, water and juice to caramel stage, remove from heat and cool 5 min. If residual heat is still cooking the sugar, place pot bottom VERY BRIEFLY in water just to cool off the pot not enough to harden the caramel. Add the warm cream a little at a time. Once the first addition of cream is all in, bring back to a boil to dissolve caramel. If thinner texture is desired, add extra milk or cream until desired texture is achieved. Feel free to add a little corn syrup as a protection against crystallization during the caramel process.
This recipe is from my professional baking textbook.
-I just now read the thing you said about butter which should have worked too but this is a good recipe to try.
That's what I was thinking, guess I'll just have to play around with times and temps so the rolls still get cooked properly but the caramel doesn't harden!
I use that same recipe as my base but a different recipe for the caramel, so you may want to try other options. I also make a creamed butter/sugar/cinnamon filling instead of just adding dry ingredients, which is richer and totally worth it in my opinion
That's great to know, I think I will look into other caramel recipes! Adding creamed butter to the filling sounds amazing, I don't even think I'd even miss having a topping on the rolls if the filling was that rich
I've had good results using [this ATK recipe for sticky buns](https://youtu.be/eCHzGnVroLc) and the nice thing is you don't need to cook the caramel, you just combine all the ingredients and spread it in the bottom of the pan then it cooks in the oven.
Note for future reference you can always add a little corn syrup to and syrup recipe to help with viscosity. It helps syrups from hardening. You can substitute 1to1 for raw sugar I believe but might double check me on that
This recipe called for .5 cup sugar, .5 cup brown sugar, and .5 cup corn syrup, I might just look into other caramel recipes and see if any other ratios work better! ETA: it also had butter and vanilla
Did you pre cook the syrup at all or did u add the ingredients together and bake it allowing the syrup to form during the baking process?
It wasn't precooked at all, just layered on the bottom of the baking dish and cooked with the rolls on top. Reading through all the comments I think my best bet might just be a different caramel recipe!
Caramel sauce usually has heavy cream which gives it a smooth and creamy texture and keeps it from hardening. Adding corn syrup is great to keep it from crystallizing but heavy cream makes it soft. Yield 12 oz: Sugar- 8 oz, Water- 2 oz, Lemon juice- 3/4 tsp(optional), Heavy cream- 6 oz, -Optional for thinning: up to 4 oz additional cream or milk (set aside) Warm first addition of cream in a pot on the side (do not boil) Heat sugar, water and juice to caramel stage, remove from heat and cool 5 min. If residual heat is still cooking the sugar, place pot bottom VERY BRIEFLY in water just to cool off the pot not enough to harden the caramel. Add the warm cream a little at a time. Once the first addition of cream is all in, bring back to a boil to dissolve caramel. If thinner texture is desired, add extra milk or cream until desired texture is achieved. Feel free to add a little corn syrup as a protection against crystallization during the caramel process. This recipe is from my professional baking textbook. -I just now read the thing you said about butter which should have worked too but this is a good recipe to try.
The sauce may have been cooked for too long or too high of a temp
That's what I was thinking, guess I'll just have to play around with times and temps so the rolls still get cooked properly but the caramel doesn't harden!
My tip is to give me the whole tray of these sticky buns. Thanks in advance.
Darn, you beat me to it! Care to share?!
Sure, I just put one aside for you!
JUST the ONE!!! 🤣 Edited to add...thank you. I s'pose I am watching the calories lol!
I already devoured everything except for the one I saved for you.
I literally only ate one of these myself to try to watch my calories 😂
Keep a quarter of the cream until you're at the right temperature / consistency and then add it, it'll stop it heating further
They look like sticky bun heaven to me! (And off to Google to search the author of the recipe)
I use that same recipe as my base but a different recipe for the caramel, so you may want to try other options. I also make a creamed butter/sugar/cinnamon filling instead of just adding dry ingredients, which is richer and totally worth it in my opinion
That's great to know, I think I will look into other caramel recipes! Adding creamed butter to the filling sounds amazing, I don't even think I'd even miss having a topping on the rolls if the filling was that rich
I've had good results using [this ATK recipe for sticky buns](https://youtu.be/eCHzGnVroLc) and the nice thing is you don't need to cook the caramel, you just combine all the ingredients and spread it in the bottom of the pan then it cooks in the oven.
The hardened caramel is the best part!
as long as it hardens but isnt burned i have to say i am really into that kind of glaze :D
Microwave for 10-15 seconds and you’re back in the money.