It’s a little thick, made with condensed milk and caramels, can I add regular milk to thin it out?
How to dilute caramel sauce
Yeah. Add the milk or cream, little by little, heat gently and stir. No problem.
Unlike other sguar sauces, you don’t have to worry about crystallization because caramelization produces many different types of sugar and the sugar cannot concentrate. I also think the caramel won’t break (separate). Just be gentle with the heat as the caramel will darken and burn quickly.
make caramel sauce from scratch! it’s more delicious!
melt the caster sugar and a little lemon juice in a heavy “all clad” pan, otherwise you will burn your caramel. Melt over low heat then, using a wooden spoon, add the butter and heavy cream. this is delicious! remember it is important to use a thick pan!
the lemon juice is used to prevent the sugar from recrystallizing. add just a small amount of about a teaspoon.
Slowly add a little more milk to the hot caramel.
add more milk or cream.