Fail: Salted Caramel Sauce

Pin Reaper: Rachel

Original Inspiration:

Pinterest Fail Salted Caramel Sauce inspiration

What I Did: I had my first Pinterest fail happen today. I wanted to make a salted caramel apple bar recipe I found and it takes caramel sauce. I decided to make the recipe they provided for the caramel sauce instead of buying it which was my first instinct. Instead of a sauce, I ended up with salted caramel hard candy, which is also tasty, but not really right for the recipe. After it cooled solid as a rock, I heated it again and poured it into a silicone pan. I’ll try again, for sure.

My Result:

Pinterest Fail Salted Caramel Sauce result

Next Time I Will: I’ve never made caramel before so I have no idea what went wrong.

Pinterest Fail Salted Caramel Sauce storyboard


  1. Katherine

    Did you use a candy thermometer? Sugar is a beast and if it reaches the right (ie wrong) temperature it will harden regardless of added ingredients. Caramel sauces and their consistencies are one of the trickiest things that there can be.

  2. Faith

    It does look like it was either cooked at too high a temperature or boiled for too long.

  3. St. Croix Soy Candle

    This has happened to me too when making a caramel sauce for ice cream. I bought a candy thermometer for next time.

  4. AA

    You made brittle. You could put that in the jar and pretend it’s what you were going for.

  5. M.A.

    You cooked it too long, at too high a temperature, and you didn’t pay enough attention to it. Get a thermometer (ideally, a candy thermometer), watch the stuff (stir it every so often, but not too much), and set a timer. No, watching it cook won’t ruin your eyes or damage your brain or any of that other junk that people make up out there. Oh, but make sure, when you stir it, you wear oven mitts. (Not just using potholders – trust me, it won’t end well if you just use potholders.)

  6. Hannah

    You cooked it too long. Caramel should be about hard ball (about 250 degrees), but yours look like it’s at least soft crack, if not hard crack (320 degrees). If you’re not an experienced candy maker, use a candy thermometer. 🙂

  7. Megan

    You do not want to cook a Caramel sauce to 250 degrees. You are making sure a sauce not Caramel candies. You only need to cook it longoing enough to dissolve the sugar and thicken it slightly.

  8. Smiles the Bunny

    This looks like peanut brittle without the nuts. I probably would have failed this too, so I can’t be talking.

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