I have been meaning to make this cake forever! I finally decided to give it a whirl today.. unfortunately i had only half the amount of light brown sugar so i used half light and half dark brown sugar to make the caramel. I dont know if thats what the problem was but it was a hot curdled mess. at first i thought it was supposed to be that way but then i checked online and i can see everyone had a real smooth caramel to add to the cake! I used my thermapen it was taking forever to reach 114 and even then towards the end i realized the edges were at 116 degrees C and the middle ws at 111 C so i took it off , but before that itself it was a curdled mess… I also measured everything . The only thing i could think of was
A - my milk was cold but i dont think this could be it cause it was all heated togethr and boiled anyway?
B - my pan scorched the sides?
C - was it the drk brown sugar?
So i ended up throw all that away cause i dint want to risk wasting more butter and flour! and clearly my caramel ws not upto par , just want to figure this out before i try again! Its for a birthday girl so really dont want to screw it up! Some one anyone help =)