This can be a fiddly candy to make. You might end up with problems if you don't wash down sugar crystals while you are cooking down the sugar to make the caramel syrup. Or if you stir it while it is cooking, that forms crystals too. Or if you scrape the pan bottom. You also need to take care that when you pour the syrup into the cream mixture that the dairy is close to room temp so you don't have a real big difference in the temperatures. I also hope you are using a candy thermometer, because the old fashioned way without just promises troubles. For more in depth help, it will help to know what recipe you are using to make this. Then it's easier to provide you more exact help.
1 Comment