I was making a cherry caramel - similar to Grewling's raspberry caramel, but with cherry puree - and the end result was a mess. There was an enormous amount of separation between what I assume is the butter and the sugar with a large pool of oil/butterfat on top of the caramel. Its my first time making a caramel with fruit puree but I've made caramel before a million times and never seen this. I added the puree when the caramel was at 234 degrees and the puree was preheated to a little over 140 degree. The whole mixture came down to around 220 degrees and then I cooked back to 240. See the picture below. What likely happened here? Is it repairable?
