I tried my first ever batch of carmels from the latest MJ mag. Everything was going along fine, then right before the thermometer got to 245 degrees, I could smell it burning. The whole bottom of the pot burned. I used a good stainless steel pot, maybe next time I should use the cast iron pot hubby uses to make his fudge? What do you think? Anybody else have these problems or am I the lucky one?
I had 2 failed batches (didn't setup right, liquidy) until I discovered my candy thermometer had bit the dust and I started using a back-up and actually put in the one failed batch and recooked it to temperature and it turned out just fine. Just made 2 more using my back-up thermometer and they too turned out great. I have a feeling your thermometer might be off Melissa. That was my problem! I used the same type of pot as you did and stopped stirring constantly once it reached boiling, similar to the caramel/pecan popcorn recipe in that same issue. Just a stir now and then for good measure. Good luck!
I ignored my thermometer after I realized it stopped climbing even though my caramel mix was at a rolling boil. I just kept stirring my little heart out and thankfully it worked out. I too will need a new one.
carmel problems help!
Posted - Dec 22 2008 : 9:27:00 PM
