This was good homemade candy. You'll want to make sure it reaches a dark carmel color before you take it off the burner (about 10-12 minutes for my batch.) I also reduced the butter to 3/4c. and added 2 Tbs. of corn syrup to prevent sugar crystals from forming. Also, I DID NOT STIR THE POT but rather covered it with a lid. I've read that stirring causes crystal formation and results in grainy candy. When covered, the trapped steam washes any sugar crystals down the inside of the pot. Also, be sure to BUTTER YOUR PAN WELL, otherwise your candy will flake off and crumble instead of coming off in nice pieces. Next time I will probably line the pan with foil, then butter the foil to make for easy removal.
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This was good homemade candy. You'll want to make sure it reaches a dark carmel color before...