Hey Julie , i think i ve posted on the curdling issue before.. it wasnt a small amount of negligible curdling it was literally curds and whey.. i tried sticking to light brown and using the freshest milk i could find. .. not sure if its been ultra pasteurized or not… i saw some pictures of the caramel others had made and theirs somwhow dint look as grainy as mine. so i kept cookign it and then blitzed it. i ended up getting somehting much thicker than the others though =/
i havent tried it in a 10 inch round.. i was hoping to try it in a 10 inch but was unsure as to how to scale it up ?