These are the best caramels. All that needs to be said has been already said in previous reviews. However, I am having a scorching problem. I have a gas semi professional range and my btu's are very high. I cooked the caramels on low and it was too hot. I turned them down to simmer and it seemed like after getting to about 238 degrees or so, the thermometer didn't move. I have tried turning down the heat in the middle of cooking, but that makes the butter separate. I have tried stirring occasionally, but it seems that from 240 to 248 is where they start to burn. If any one knows the answer, I need help on this. Also, I am interested in the suggestion of using the microwave...how long etc. And one more thing, can I use caphalon or something like it for boiling caramel? Help.
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These are the best caramels. All that needs to be said has been already said in previous...