I made 2 mistakes in making this recipe: first, I didn't read the reviews and 2nd, I didn't follow the recipe. The author states to remove the pot from heat when the temperature reaches 250. After 25 minutes, when it seemed it was never going to budge past 227 I gave up and put it in my greased pan. Then I came and read the reviews to see if anyone had the same issue, and of course many did. I contemplated just using my caramel syrup as topping for fruit or to add to cider, whatever. Then I decided to just heat it back up, hoping it would work. Luckily, it did. After 15 minutes it hit 250 and I knew right away pouring it that it was perfect. So if you have made the mistake of pulling it off the heat before 250, try and put it back in the pot! Amazing texture and flavor, I'm never buying caramels again!
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I made 2 mistakes in making this recipe: first, I didn't read the reviews and 2nd, I didn't...