The Baker's Hotline

December 18, 2014 at 3:36pm

I'd say these are firm when cooked to 248 degrees. You could definitely aim a little lower if you prefer a softer caramel, but I wouldn't go too low or they will be sticky to deal with. 246-247 degrees would be a good range for a softer caramel. At 248 degrees they are definitely firm, but do still melt in your mouth. I hope this helps, Jan. Barb@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Your email address will not be published.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.