 Yum!
I love making caramels, so here are my two cents...
If you are making a caramel (just sugar and some water), then you do not want to stir it, but if you are making soft/chewy caramels (with milk, cream or butter), you will want to stir it constantly while it is cooking. However, from your description of the problem I agree with Suzanne, your pot may be too thin.
Also -before you try this again, make sure you calibrate your thermometer. Even a few degrees off and your caramel will be too hard to chew! |