Anonymous
I think a lot of the reviews are from people who don't know that making caramel is a SCIENCE. You absolutely CANNOT eyeball the syrup to see if it's done, color is not a substitute for a probe or candy thermometer. Also, brown sugar would be a terrible addition unless you like your caramel apples to taste more like molasses and/or pancake syrup (not maple, but *pancake* syrup, ie. Mrs. Butterworth) Also, if your caramel is gritty you probably didn't wipe down the sides of your pan with water using a pastry or silicone brush. The reason you do this is because if you have sugar crystals forming on the side and they end up in your perfectly-smooth, melted crystals in the caramel, they will "follow the leader" and crystallize as well. Brushing down the pan with water prevents those crystals from forming. <br /><br />Again, it's science. <br /><br />P.s. If you truly love caramel apples that are too sweet and taste like syrup, go ahead with the brown sugar. Just remember you'll need less water because brown sugar has a ton of moisture. <br /><br />P.s.s. If you do all of these things and CONTINUE to have too thin of a result: (1) Make sure the caramel has cooled long enough. (2) When you return the caramel to low heat after adding dairy, stir until the temp reaches 240, THEN let cool. It *should* work.
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