I made peanut caramel cluster drops, drizzled with melted chocolate instead. I heated it to 244 and refrigerated them but they would not stay firm. Cooling longer, still became pliable, for a soft chew and still. I was expecting a creamy, firmer, chewier carmel. I'd still like to make creamier caramels-there was a sugary grit to these. All and all, this was a pleasent surprize. Family members were digging into them (me too) so-there you have it!
Thank you for the recipe.
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I made peanut caramel cluster drops, drizzled with melted chocolate instead. I heated it to...