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Wed, Dec 10, 08 at 9:06
| 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?
Or is there a "soft" caramel recipe out there somewhere?
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Follow-Up Postings:
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| You cooked them too long....you now have "hard candy"...are they hard enough so that it will crack like toffee? Linda C |
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- Posted by readinglady (My Page) on Thu, Dec 11, 08 at 19:19
| 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 |
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| Could they be simmered with some 1/2 & 1/2 til melted for an ice cream syrup? |
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- Posted by ginger_st_thomas (My Page) on Fri, Dec 12, 08 at 4:57
| 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. |
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