Why did the caramels I made stick to my teeth instead of being soft and chewy?
I tasted some really good melt in your mouth caramels. The gal gave me the recipe when I tried to make it, it didn’t turn out. My caramels stuck to my teeth and were kind of hard. My question is what did I do wrong? Did I let the caramel mixture get too hot or not hot enough? It was supposed to be cooked to the firm ball stage. I didn’t do the test with cold water….just used a candy thermometer. Any suggestions would be greatly appreciated! Thank You
Tags: ball stage, candy thermometer, caramel, cold water, mixture, teeth
Filed under: Cooking Thermometers | Oct 13th, 2009.
Yes, you are right, probably too hot. I have made them before also and actually, some of those recipes just need to be scratched out and written over. Firm ball stage might be fine if is that same temp throughout and it is cooled right away. I don’t know. Because really, the hard ball stage isn’t far off…and that would be really not good!
I always just take it off before it reaches firm ball. Obviously you don’t want to have blobs of mushy goo, (although they would definitely taste yummy) I would just make a note on your recipe and try another batch… somewhere between soft and firm ball.