Well JW, I told the truth, but not the whole truth. Actually, my first batch was too soft. It never did get anywhere near solid even after sitting in the garage for a night. But, I removed both batches when thermometer hit 275F. I used honey from 2 different jars and am now wondering if the composition of the honey may make a difference. J
One is supposed to temperature check the accuracy of candy thermometer used. There's some trial and adjusting temperature beyond that. Too soft so need to go to a higher temp, too hard and go to a lower temp.
The 3-4 batches that we made were probably a bit softer than store bought caramel, but that's the way we like it. It doesn't stick to my teeth and makes it easier to chew. We added nearly a cup of black walnuts to our last batch too.....oh yumm!!!
Just talking about it makes me hungry for it again......time to crank out another batch or two. :thumbsup:
Success! I took mgolden's advice and checked my brand new thermometer. It was 30 degrees off (low)! It doesn't explain my too soft batch, but I used a different one and they came out perfect. Thanks for posting Kamon.
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