My caramels came out too soft!

I was attempting to make a no corn syrup caramel recipe and I followed all the instructions. But after leaving them out at room temp all night, it seems like they are too soft! Not quite soft enough to pour on to something, but not solid enough to cut and wrap like gifts. I got the sugar mixture just up to 350 F, before stirring in the half and half, and butter then the recipe said to bring it back up to 248F then pour into mold. Did I not get it hot enough or for long enough? But it still tastes and smells like heaven. So I'll warm it up and put it over ice cream. Not a total loss. submitted by /u/Firejewel1 [link] [comments]

I was attempting to make a no corn syrup caramel recipe and I followed all the instructions. But after leaving them out at room temp all night, it seems like they are too soft! Not quite soft enough to pour on to something, but not solid enough to cut and wrap like gifts.

I got the sugar mixture just up to 350 F, before stirring in the half and half, and butter then the recipe said to bring it back up to 248F then pour into mold. Did I not get it hot enough or for long enough?

But it still tastes and smells like heaven. So I'll warm it up and put it over ice cream. Not a total loss.

submitted by /u/Firejewel1
[link] [comments]