Name: Katie Adams
My Blog: http://www.thecraftyblogstalker.com/
Twitter: https://twitter.com/theblogstalker
Original Inspiration: http://www.ohsodelicioso.com/2011/12/soft-caramels.html
What I Did: I followed everything EXACTLY to the recipe, I even used a thermometer and it was still a fail.
Blog Post Detailing The Experience: http://www.thecraftyblogstalker.com/2012/12/pinterest-fail-my-not-so-soft-caramels.html
My Result:
Comments on this post
I have a business specializing in caramels, so I make a LOT of them. Always, always check your thermomometer first by verifying the correct temperature in a boiling pot of water. I have two kinds of thermometers, a cheap walmart one, and a professional one. Since I bought them 2-3 years ago, they have both become out of tune……they claim that my water boils at 180′F. At my altitude, water boils around 205′F. Better way to check the temperature of candy is by dropping a spoonful in a cup of cold water.
2. January - 3:56 pmHey there! Such a bummer this “FAILED” for you! But caramels are a tricky recipe to master and candy thermometers can be finicky. If your having problems, go for the cold water technique. Your picture looks like they were way overcooked. Hopefully next time they turn out better!
20. January - 12:43 amYou caramels are definitely WAY overcooked. It looks like your thermometer is not reading accurately. It doesn’t matter what caramel recipe you use if you cook it too long and it gets too hot it will look like that and be rock hard. Its the science of making candy! Did you only try once? That’s another problem, I have read many bloggers who say to try try again, here for example. http://www.thekitchn.com/how-to-make-soft-chewy-caramel-candies-cooking-lessons-from-the-kitchn-180832
3. February - 11:24 pmI have made this recipe TONS and know many people who swear by it, and we have MANY commenters who have had much success, so by you making and failing once isn’t fair to have this post up. it was obviously a mistake make on the “making of the caramels” and not the recipe. probably started with your thermometer.