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.
3 comments:
I am soooooo glad that I waited to eat them. I do not like gooey caramels and I absolutely LOVE maple candy. So I thought that was the intention and thought that the graininess mixed with the salt was phenomenal. I ate them all in one sitting and did not even offer one to Doug (I can only hope he does not read this).
Yeah, the flavor was still really good. I am just bummed with the texture. Originally they were smooth and creamy, rather than sticky... probably how a caramel was before Kraft cornered the market. Glad you enjoyed.
I thought that was how they were intended too, and I thought they were very tasty. I was confused that they did not match your description, but was still very satisfied with the result.
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