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Caramel candy is making me nuts!! Help with crystallization after storing..

Launi | May 10, 2015 02:41 PM

Recipe is
Sugar, corn syrup, water---then cream, butter, and salt---then vanill--pretty basic.

It comes out nicely but then it crystallizes in a few days. Is it humidity? Is it because I pour it in a Pyrex glass pan and cover with cello until I use it?

I scrape the sides down, I don't stir, I disolve all of the sugar etc..,I just don't get it!! It's driving me nuts. Any advice?

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