Why do my caramels begin to granulate over time?
I’ve been monkeying with putting together a solid caramel recipe, and I’ve finally perfected it. I get gorgeous perfectly chewy caramels every time, but after 5-7 days, the edges begin to develop granulation, and over the course of a few weeks, the entire thing crystallizes. In my googling, Reading More May Cause Envy…
About Me
I love food. Unfortunately, I can't cook worth a damn. I've been known to even burn water.
When I watch chefs and good cooks on tv, I'm so envious of their skills. This blog is the closest I get to cooking, other than the microwave ;)
Try not to drool!
John, New Englander turned Cali dude