allllrighty.... it seems like it will work out very well. the caramel is now in the refrigerator. It's still really warm so I will bet that is why it is not set up yet. The caramel that was on the thermometer (candy thermometer) tasted really really good, and it had cooled down and had set up already. The consistency was certainly not liquidy; the consistency was more the consistency of syrupy peanut butter. It would keep its form but when I mashed it between my fingers I could mold it. However, not as solid as caramel cubes you buy from the store.
Thanks everyone for the help, and suziquzie, thanks for walking me through all of this. It was a huge help!
she loves the flavor, but they're chewier than she would prefer. She's planning on using part of it (it made a lot) to put on some brownies.
To get it to stand up firmer, do I need to leave it boiling for a little longer, at a little hotter temperature? It seemed like between 240-245 degrees it was getting significantly thicker, somehow.... if I was to leave it on til about 250, how would that affect the results?
Caramel is something you have to play with to get right. I'd try it again adding 2 degrees, if it's still too soft, go 2 more next time. It depends on climate / weather alot also. But once you get it right, write it down and they'll be great every time!
Sorry they didn't work a little better.
__________________ Not that there's anything wrong with that.....