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I make caramel candy. Initially they are smooth and chewly, but after a couple weeks, they crystalize. How do I avoid that?


376 day(s) ago

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NotEinstein 		Schubert,

I actually have some experience with this, having made peanut brittle and caramel candy a few times over the years. But I personally have never had the problem of candy crystallizing several days after it's made -- usually if I have that problem it's pretty immediate, and I've found that it is a result of stirring too much (causing the mixture to stick against the pan) and/or not maintaining proper heat.

As far as your problem goes, you might try adding milk or butter - just a teaspoon or so - to the sugar before you begin cooking. This is supposed to make the caramel last longer, and not crystallize as quickly. I cannot say for sure if this works, but a chef friend of mind recommended it as a possible solution.

I kind of like Larry's answer, too, as unhelpful as it might be - he said just eat it all before it crystallizes ;-)

Posted 371 day ago

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Larry 		Eat the candy before it crystallizes?? :D

Posted 375 day ago

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