Holiday Sweepstakes: You Could Win* a KitchenAid 7-Qt. Pro Line Stand Mixer and More! Enter the Giveaway

Follow us:

+
Home Cooking 23

getting caramels to keep shape

tweetie | Dec 20, 201105:08 AM

With the help of posters here I have managed to make tasty caramels but cannot seem to get them to stop spreading once cut. The texture and taste are great but they are an unsightly mess once cut, converting from lovely little squares to blobs making it impossible to gift them. I cook them to 248-250 degrees per my recipe but wonder if a higher temp is what 's necessary to firm them up.

Want to stay up to date with this post? Sign Up Now ›

Recommended from Chowhound

Catch up on the latest activity across all community discussions.
View latest discussions