Originally Posted by GB
If it is super saturated then it will never melt as the sugar has no place to go. The liquid is already holding all it can.
However! Raising the temperature raises the solubility limit.
Therefore, even at 238F, I must still have had too much sugar, keeping the solution super-saturated. If I had been on the borderline of the solubility limit then raising the temp might have allowed it to solubilize.
Regardless, this recipe must have way too much sugar compared to liquid. How do you know when there is enough liquid? Could I have simply added some water? So confusing...
Maybe I'll try some of the other recipes for pralines on here and see what happens.
Thanks for the input guys!!!