Caramels turning grainy after a few days - why?
Looking for help - I have used this recipe for several years, and for the first time this year the caramels are turning grainy after about a week. Can anyone explain why? We did not use any different ingredients this year, same thermometer, even the same pan!
1 c. butter
2 1/4 c. brown sugar
1/4 t. salt
1 c. light corn syrup
1 can sweetened condensed milk
1 t. vanilla
Melt butter, add brown sugar and salt. Gradually add corn syrup and sweetened cond. milk, stirring constantly. Cook and stir over medium heat utnil 245 degrees. At 245 degrees cook for 13 minutes stirring constantly. Remove from heat add vanilla.
Any ideas would be appreciated!