I'm making orange marmalade and I think I may have over cooked it and my sugar kinda of turned into caramel (or possibly burnt??) Is this pos
It turned a rich brown amber color, instead of orange. I stirred it frequently while cooking so it didn't burn onto the bottom of the pot or anything. I checked it once while cooking with the frozen plate test and it was still runny, so I cooked it for another 15 min but I think I over shot. Is there a better way to test next time? (I don't own a candy thermometer). Is my marmalade ruined?