i'm working on a soft caramel recipe and, in spite of the numerous different ratios of sugar to butter to cream or whether or not to add corn syrup, i've noticed two main camps for cooking technique:
1) warm the dairy and butter in one pan. boil the sugar (maybe with corn syrup, maybe with a few Tbsp water) til it reaches 300-320 then add the warmed dairy
2) add everything to a pot together and boil until it reaches soft ball stage (248F), stirring frequently
has anyone else noticed this? tried it? does it make a difference?
I tried the second method and despite cooking to 250 degrees my caramels were VERY soft.
any help would be awesomely appreciated!
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