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Rescuing/trouble shooting caramel candies

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Rescuing/trouble shooting caramel candies

corneygirl | Dec 16, 2012 08:30 PM

I tried making caramel candies for the first time today. Being a bit overly ambitious I made 2 batches 1 to which I added espresso powder and the other I salted. Tried layering them 1 on top of the other. The salted batch turned out like a rock, while the espresso batch is too soft and a bit grainy. I used cream, butter and a bit of corn syrup (the salted carmel recipe from chow) and cooked to 255. Two questions:

Is there any way to rescue the failed candy? Can I remelt it to some temp and then let it cool again? Or could I melt it and turn it to brittle or something else?

What is the problem with the 2 caramels? Is it just a tempurature issue? I used different pots so one may have kept cooking longer off the heat than the other...

Thanks for any help!

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