The Baker's Hotline

November 14, 2016 at 3:26pm

Yikes — we're sorry to hear about this disappointing experience, Deborah. It sounds like the caramels were heat past the soft-ball stage all the way to hard candy stage. We recommend using a candy thermometer so you can closely monitor the temperature. It should just come to 248°F before you take it off the heat. I hope that helps! Kye@KAF
Your email address will not be published. Required fields are marked *
About text formats

Plain text

  • No HTML tags allowed.
  • Lines and paragraphs break automatically.
  • Web page addresses and email addresses turn into links automatically.
The content of this field is kept private and will not be shown publicly.