Deep in candy making for a local fundraiser (so large quantities) and the caramels (that were then dipped in chocolate) have crystalized. Why? How do we avoid? Have successfully used this recipe many times but am wondering -- was it the Golden Syrup (mixed with corn syrup -- better overall flavor than just corn syrup)? Was it storage in a slightly humid basement closet (but all was tightly wrapped in plastic)? Or something else...???
Sign up for our useful, inspired emails and we'll
give you everything you need to eat and live better -- including
recipes, how-tos, and exclusives and great gift ideas from
Provisions, our kitchen and home shop.