Why Is My Homemade Caramel Sauce Grainy. Let the caramel sauce cool to room temperature then transfer to a jar and refrigerate. Dry caramel is more difficult because it tends to burn easily and the sugar clumps together.
How to make Caramel corn. This can result in a grainy caramel. If this crystal touches the melted mass it causes a chain reaction and the caramel will seize up and become grainy.
The graininess probably comes from the sugar in the caramel crystallizing because it has either been undercooked or overcooked.
With the dry you heat the sugar in a sauce pan until its dark gold. Well the reason you caramel sauce becomes grainy when your melted sugar for caramel accidently falls or you pour it on cold side of pan while your caramel was fully heated and thats the reason that melted sugar. With the dry you heat the sugar in a sauce pan until its dark gold. If your caramel is still coming out grainy try adding half a teaspoon of lemon juice.
