Turning a Caramel Recipe into Fudge
Several years ago my Mom made what was supposed to have been Cappuccino Caramels -- but something went wrong (or right as far as I'm concerned).
Instead of having the consistency of caramels (soft and chewy), it had the consistency of fudge (still soft but a little crumbly).
Over the years we've tried to recreate the "mistake" but haven't been able to.
Should we be cooking to a different temperature, or is it an ingredient amount we should be making different?
I don't know the answer to this one, but I'm hoping someone else will be able to help you out.
Don't you love it when a mistake becomes a masterpiece? :)
Can anyone help Erin???
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