Serious Eats: Talk
help with caramels
I tried to make chewy caramels last night and they turned out like brittle. Normally I would expect this to happen if I over cooked the caramel, which I could have done although it registered on my candy thermometer as 260 which is what my recipe called for. However- I did not include the 1 Tablespoon of corn syrup it called for. Does anyone have caramel experience? Did I just overcook it or is it because of the corn syrup omission?