Comments on: Reduced sugar blueberry bundt cake with butterscotch glaze https://staging.taste.co.za/recipes/blueberry-bundt-cake-with-butterscotch-glaze/ Fri, 21 Jun 2024 19:59:37 +0000 hourly 1 https://wordpress.org/?v=6.9.4 By: TASTE https://staging.taste.co.za/recipes/blueberry-bundt-cake-with-butterscotch-glaze/#comment-1495 Fri, 24 Jan 2020 13:59:38 +0000 https://staging.taste.co.za/?post_type=recipes&p=38767#comment-1495 In reply to Nicola Laurie.

Hi Nicola, we’ve updated the recipe to remind readers to be very careful when working with caramel. Unfortunately, the sugar can’t be cooled down before adding the cream as it won’t emulsify correctly. Thank you for bringing this to our awareness!

]]> By: Nicola Laurie https://staging.taste.co.za/recipes/blueberry-bundt-cake-with-butterscotch-glaze/#comment-1492 Fri, 24 Jan 2020 08:58:08 +0000 https://staging.taste.co.za/?post_type=recipes&p=38767#comment-1492 Do not try this recipe at home! The recipe of the glaze resulted in 2nd degree burns. Just judging by the way the xylitol/water mixture is smoking, this is really unsafe for someone to make at home. For something to burn and smoke like this for 20+ minutes, also cannot be healthy to consume.
When I added the cream to the extremely hot xylitol/water mixture it “exploded” and ended up burning my hands and face really bad. The mixture is way to hot to add cream to. It has to cool down first before adding the rest of the ingredients. This is not indicated on the recipe so please be careful.

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