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Need help with Chilaxing Caramel

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Need help with Chilaxing Caramel

julietg | Dec 16, 2007 06:35 AM

I did a test run making caramels last week. I used the Joy of Cooking recipe (old school edition). I have a few concerns- first, it did not set up as hard as I would like it to. Once cut, it sort of oozed into flat little clay puddles, which are kinda unappetizing. I cooked it to 245 degrees. Should have gone higher? Next, I used very good butter, good cream, and demara sugar. It has a sort of processed taste, though, so I am guessing that is the dark Karo. Is there any way to remedy this? I do have some sorghum on hand... Finally, I'd like to top them with sea salt. But they are going into cookie tins, and I bet that salt will dissolve into the candy once covered in wax paper. Any ideas?

TIA everyone!

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