Wannabee-Luthier
Assistant Cook
Hi all! I love to cook, but this has been my first attempt at candy. I used to love watching my Mom make all kinds of chocoalte, etc. Anyway, someone had some Sea Salt Caramels at work, and when I couldn't find them to purchase, I figured, why not make my own? I found this recipe:
Sea Salt Caramels Recipe
I followed the directions, or so I thought, and poured the caramel into a pan to cool over night. This morning, I found that the "caramel" was still "syrupy", with a sort of skin on top. Looking back at my cooking of it, and some rudimentary internet searching today, I think maybe I didn't cook it long enough. The flavor is good, but a little "weak", and it could be more "caramelly", if that makes any sense. It's also very light in color, which makes me think i could have cooked it longer. So, I am wondering if this is salvagable, whether through cooking it again, or adding something to it. I think I was just watching for the temperature, and once it reached that took it off the heat. I may have heated the mixture too quickly also. The recipe has you add the butter, salt, and vanilla after removing it from the heat, and that makes me think it can't be cooked anymore? I really don't know what I'm doing, so if anyone has any experience with this, your help would be appreciated. If we get that sorted out, I'll rpobably be back asking for soultions to the chocolate melting/tempering I'll have to do afterwords!
Sea Salt Caramels Recipe
I followed the directions, or so I thought, and poured the caramel into a pan to cool over night. This morning, I found that the "caramel" was still "syrupy", with a sort of skin on top. Looking back at my cooking of it, and some rudimentary internet searching today, I think maybe I didn't cook it long enough. The flavor is good, but a little "weak", and it could be more "caramelly", if that makes any sense. It's also very light in color, which makes me think i could have cooked it longer. So, I am wondering if this is salvagable, whether through cooking it again, or adding something to it. I think I was just watching for the temperature, and once it reached that took it off the heat. I may have heated the mixture too quickly also. The recipe has you add the butter, salt, and vanilla after removing it from the heat, and that makes me think it can't be cooked anymore? I really don't know what I'm doing, so if anyone has any experience with this, your help would be appreciated. If we get that sorted out, I'll rpobably be back asking for soultions to the chocolate melting/tempering I'll have to do afterwords!