my caramel temperature has quit rising?

the recipe calls for 242 degrees but the temp has stopped rising at 221 - what should i do?

  • 1185 views
  • 6 Comments

3 Comments

Review our Code of Conduct
Don't send me emails about new comments
scruz
scruz September 5, 2015

it won't help you much now, but you might need a new thermometer. i don't know how to check one for a temp over boiling water temp.

Review our Code of Conduct
Don't send me emails about new comments
scruz
scruz September 5, 2015

it won't help you much now, but you might need a new thermometer. i don't know how to check one for a temp over boiling water temp.

Review our Code of Conduct
Don't send me emails about new comments
Jack Noble
Jack Noble September 5, 2015

Thanks, all of a sudden it just popped. We have a thermapen that goes up to 572 degrees. Not sure I understand it, but we got it there finally!

Voted the Best Reply!

hardlikearmour
hardlikearmour September 5, 2015

Was it a wet caramel? It will hover until the water fully boils off, then will increase in temperature.

Review our Code of Conduct
Don't send me emails about new comments
TobiT
TobiT September 6, 2015

I have had this happen to me, too, and I've never understood why. Now I know (and will be more patient as the "hover" takes time to resolve)! Thanks!!

Cav
Cav September 6, 2015

Joining in the thanks for the explanation. The world just made a little more sense to me.

Showing 3 out of 3 Comments Back to top
Recommended by Food52