Making caramels

I tried making the Fleur de sel caramels that have been mentioned on this site before. I just have one question about the method. When boiling the sugar/syrup/water mixture, how hot should that get? Does it need to stay below 248? If that goes above 248, then after adding the cream you bring it back to 248, will the consistency be affected? Thank you!

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments are closed

Talk is closed - check out our Facebook and Twitter accounts instead.