Last night, I ate one of the caramels that we had made and then lovingly wrapped in colored foils. When we made them, they were unbelievably good. But when I tried one last night... uuugh!... it had crystallized. It tasted good, but it was no longer smooth and caramel-like. The texture was more like maple sugar candies - very grainy.
On top of being disappointed and confused about why/how this happened, I am rather embarrassed. We gave away almost all of the caramels. And so, all our nearest and dearest now have bad caramels made by us in their possession. Double uugh!!
Anyway, I am going to try to figure out why this happened - was it how we made the caramels, or how we stored them? In the interim, any feedback from my uninteded caramel victims would be appreciated.
