Sea Salt Caramels a bust - suggestions?
I tried my third attempt at sea salt caramels today, and it was a bust. Much more of a werthers consistency than the soft version I was hoping for. I don't know if it's the recipe, or if I've heated it too much, but would love advice on how to get them to come out well.
The recipe called for
1 1/2 c sugar
1/4 c light corn syrup
1/2 c water
1 c heavy cream
5 TB salted butter
1 tsp pure vanilla extract
Fleur de sel (for sprinkling on top)
Cooked till it hit 244.
I thought that 245 was "firm but chewy". Hmmm..
I made chocolate-covered caramels this weekend. Heated to 245 and they didn't get quite hard enough. Frankly, I think my thermometer is cheap and just off.
When I dipped the caramel cubes into melted chocolate to coat, they flattened into "coins"!
Still tasted good, though!
Next time, I'll use a better thermometer and stick the caramels in the freezer for a few minutes prior to coating them.
Hey, it was my first attempt and I'm just happy that I didn't burn myself or ruin something '-)
I've burned myself and it's not pretty. I have never had luck with the thermometer because it seems off when it's too close to the bottom or sides and I don't always make quantities that are deep enough--I'm sure having a better one might have helped but mine broke and I never replaced it. I'm old enough that I learned the different stages by dropping in water, in home ec, back when it was called home ec.;-)