Heavy cream caramel troubleshooting
I make salted caramels using a recipe that calls for heavy cream, butter, sugar, corn syrup, vanilla and salt. They are incredibly luscious and delicious, but they tend to break down from a chewy consistency into a (still delicious) but soft and crumbly candy within a couple of weeks. Anyone have any ideas what I might be able to do to stabilize my caramels? They definitely "go bad" faster in warm weather; maybe part of the problem is that I am cooking them on days that are too humid? I read somewhere else that I should dry my sugar out before making candy, and I am wondering if this might help as well. Any advice would be much appreciated.