RECIPE: Need Help

omacDecember 10, 2008

Last night I made caramels. I let them cool, and then

scored them so I could cut into squares.

They turned so hard, I nearly broke a tooth.

I followed the recipe exactly, and used a candy therometer.

Why did they get hard?

Can these be softened up in any way?

Or is there a "soft" caramel recipe out there somewhere?

Thank you for reporting this comment. Undo
lindac

You cooked them too long....you now have "hard candy"...are they hard enough so that it will crack like toffee?
Linda C

    Bookmark   December 10, 2008 at 10:45AM
Thank you for reporting this comment. Undo
readinglady

They can't be softened. The only options are to give to someone who likes hard candy or crush/grind to make crumbs and use them as topping for ice cream desserts, cakes, etc.

You might want to calibrate your thermometer. It only needs to be off a little to create big problems with candy.

Carol

    Bookmark   December 11, 2008 at 7:19PM
Thank you for reporting this comment. Undo
iris_gal

Could they be simmered with some 1/2 & 1/2 til melted for an ice cream syrup?

    Bookmark   December 12, 2008 at 12:13AM
Thank you for reporting this comment. Undo
ginger_st_thomas

When you poured the caramel into the pan, did you scrape the pan? The scraped stuff can also be harder than what pours out & will harden the caramel more.

    Bookmark   December 12, 2008 at 4:57AM
Sign Up to comment
More Discussions
LOOKING for: Easy Everyday Cooking Recipe Cards
Hi, I am looking for anyone that might have the "Easy...
LadyDianah
RECIPE: Quick Red Thai Curry Noodle Soup
Ingredients: 1tbsp oil 300g mixed stir-fry vegetables...
thermon1
RECIPE: Poached salmon
Planning this years New Years Eve dinner and would...
prairie_rose
RECIPE: Onion Soup What to mix with Guyere cheese
I'm planning to make my French Onion Soup for a number...
qmarker
recipe: iso very simple yellow squash gratin
I am looking for a recipe that I can use for a squash...
jennieboyer
© 2015 Houzz Inc. Houzz® The new way to design your home™