Fleur de sel caramels not holding their shape--help!
I've looked at a few different threads on this topic and nothing that I found directly addressed my issue. I basically ended up with a totally delicious caramel product and the consistency is really nice. The problem is, the caramel is just too sticky and doesn't hold its shape. If I put a ball of the caramel on a cutting board, it becomes a flat blob and sticks to the surface it's on. I used greased wax paper to line the pan, but I ended up having to scrape the wax paper off the bottom of the caramel slab. Then I tried to take chunks of caramel and make them into little cubes to wrap in wax paper, but when opened, they are basically just a sticky mess inside the wrapper rather than a small square of caramel.
The recipe I used (http://www.thegourmetfoodieblog.com/i...) basically seems very similar to the epicurious recipe, and it called for the following:
• 1 cup heavy cream
• 5 tablespoons unsalted butter, cut into pieces
• 1 teaspoon Fleur de Sel
• 1 1/2 cups sugar
• 1/4 cup light corn syrup
• 1/4 cup water
I followed the directions exactly which involves boiling the sugar, corn syrup and water mixture to 235 degrees and then boiling everything together to 255 degrees. I didn't want to burn anything so I pretty much stopped boiling when I reached these temps. The one thing that I think may have gone wrong is that the recipe says to boil the first mixture to 235 and until it becomes an amber color. The caramel is more yellow than amber so maybe I should have boiled that longer?
Any suggestions, or links to other suggestion pages or threads on this topic would be much appreciated. I really want to make these for holiday gifts but this first batch just didn't come out quite right! Just need to get the caramels a little firmer and I just need to know how to do that!
Is there a better recipe I should be using?
Thanks so much!!