Caramels are super gooey
I made salted caramels and while the flavor is great, it's like eating cold molasses - a major undertaking resulting in serious sticky hands. What can I do next time to make them firmer? (Or should I just give my professors this sticky mess and watch them struggle?)
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3 Comments
Maybe after you've checked your thermometer as EmilyC suggested you could try saving your original batch of caramels? Though watching professors struggle is always fun :)