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 1