So I am not a baker. I love to cook, but not bake. I pushed myself to the limits this weekend and made a batch of gingerbread caramels from Martha Stewart. http://www.marthastewart.com/338994/g...
I followed the recipe exactly and ended up with caramels that were way too soft. I temepered my thermometer, had correct measurements, what went wrong? The caramels are really soft, just slightly firmer than a thick sauce.
I am going to make another batch tomorrow but would like some insight as to where I went wrong.
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