Corn syrup, or no corn syrup?
I'm debating between two recipes:
Uncle Phaedrus, whose French salted caramels I've made successfully:
Also, 285 or 300 degrees? All the recipes seem to say 285, but a lot of comments on epicurious as well as past posts on this site suggest taking it all the way up to 300.
I'm trying to get a caramel that has a nice snap but isn't actually too hard to chew, and won't stick to the teeth too much. Sort of like the texture of See's peanut brittle, which seems to have enough air in it to be crispy rather than hard but isn't "soft" as in "bendable." Hard to describe, but candy lovers will know what I mean.
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