I attempted my first ever batch of caramels yesterday and they actually turned out...although they taste a little funny to me, which is either burnt sugar or the espresso powder I put in them... Maybe an experienced candy-maker around here could help me with a few questions I had:
1. It took forever for my mixture to come up to temperature. After 15 minutes, I jacked up the heat on the stove to get the candy to 260 degrees because it had just been sitting at 225. Should I have been more patient at a lower burner setting?
2. Is there a difference between using heavy cream and half & half in a caramel recipe?