Thanks for the lovely context. Always nice to hear about the people and the food.

Whenever I try caramels, I get a layer of foam on top that never seems to dissipate. I’m stirring yours now and have a creamy layer of foam swirling around my spatula at at 225.

The only difference is I’m using invert sugar in the form of golden syrup and all of my sugar is organic cane (brown and white). The foam is more reminiscent of a latte than anything else. Any ideas?

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