Sea Salt Caramels a bust - suggestions?

[mickeygee]

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.

Thoughts?

[chowser]

You've overheated it. I don't have a candy thermometer but test it by dropping it on water. You can then stop when you get the caramel where you want it. Here's a good description with pictures:

http://www.exploratorium.edu/cooking/...

[monavano]

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 '-)

[chowser]

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.;-)

[bushwickgirl]

Sometimes the simplest methods, like the water test, are most successful.

[bushwickgirl]

Your formula appears to be fine. 244° is right on the edge of soft ball/firm ball and frim caramels are usually cooked to 2450-250° with a 87% sugar concentration. I would suggest bringing the temp to just 238°-240° for a softer caramel, if that's what you want.