Diagnosis: crystallized caramel?

I made my second batch of pecan turtles recently and thought I had corrected the "rock hard" caramel encountered with the first try. They were delicious initially but, after sitting for a few days, the caramel turned sugary. Can the food docs out there tell me what went wrong? Also, can you recommend a good candy thermometer? I have purchased two so far and found both to be very poorly designed and almost impossible to read while caramel is steaming in the pan. Thanks!

Serious Eats Newsletters

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


Comments can take up to a minute to appear - please be patient!

Previewing your comment: