Caramel issue

[CaramelAddiction]

I have made caramel for several years but over the past few months it has not set up the same. Now, as it cools in the container it appears that the corn syrup is separating at the bottom. I have not altered my recipe and have not been able to figure out why this is happening. Any suggestions>

[JeanneCake]

have you  changed the brand of corn syrup?

[CaramelAddiction]

No Jeanne, nothing has changed at all. That is why I am so confused.

[Jim D.]

23 hours ago, CaramelAddiction said:

I have made caramel for several years but over the past few months it has not set up the same. Now, as it cools in the container it appears that the corn syrup is separating at the bottom. I have not altered my recipe and have not been able to figure out why this is happening. Any suggestions>

Are you sure it is the corn syrup? I often have butter separate from the caramel as it is cooling (happened this morning in fact). I have not figured it out, nor has anyone I have asked for advice. Sometimes I can stir it back in, sometimes not.

[CaramelAddiction]

I have seen lots of people post about butter separating but from what I read it separates at the top of the caramel. This is at the bottom and when I pour it out of the container it is thick and a syrup like consistency. I can't swear to anything though. Just that it has only recently started to happen. 

[pastrygirl]

Are you making a sauce?  What end texture are you going for?  

[CaramelAddiction]

No not making a sauce...making candy consistency. I pour it into containers to cool...then can either make individual candies or can and more dairy to turn it into a sauce the next day. But now, when it cools....there is a syrupy pool at the bottom. 

[pastrygirl]

Super weird!  I hope you figure it out but I’m clueless. I’ve had caramel sauce separate a bit after sitting at room temp for a week, but that would have been water/fat separation, there was no corn syrup. Good luck.  

[Goober]

Post the recipe and your method. Also, how big are the containers? Are they deep and narrow, or are they wide and shallow? Are you agitating it at all once poured? Is it being covered while it is still warm? There are so many factors that could be affecting it.