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added about 1 year ago

They are likely to just be a bit softer than usual, but otherwise I wouldn't expect any drastic or unpalatable changes.

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Shuna Lydon

Shuna is a pastry chef in New York City and author of the acclaimed blog Eggbeater.

added about 1 year ago

Hi Randi,
Depending on the method, they might leech out some of their fat and be a bit more slick. Or they may be softer. Or both, plus richer. I wouldn't worry about it too too much. Most people would credit you for making them better!

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added about 1 year ago

Thanks. Science of cooking is fascinating. Here's what happened in case anyone is curious. As the caramel cooled the excess butter pooled at the top. I was able to pour much of it off. When it was 100% cooled I was able to scrape off the unabsorbed extra butter that had solidified. The caramels are delicious!