The Baker's Hotline

December 14, 2014 at 1:07pm

In reply to by Karen McJunkin (not verified)

Hi Karen, I have to admit that the times I have accidentally gone over 248 degrees, there have been some dental consequences. Once my boss had to get a new crown as a result of my caramels! By all means go a little lower if that is what you like. I just find when they are cooked to 248 (not higher) they are firm at room temperature and easy to cut and wrap, but also melt-in-your-mouth delicious! As far as the wrapping goes, this is the way my mom taught me. It's just like wrapping a package and the trick is getting the rectangle of wax paper the right size for the square piece of caramel. I love setting myself up in front of the TV and watching holiday movies while wrapping. A nice warm drink also helps the process! Barb@KAF
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