So I tried to make salted caramels as I had read so many good things about them. But this was my first attempt at anything candy related so I didn't expect it to go perfectly.
The recipe I had called for clear corn syrup. I only had golden syrup but I Googled it and that was an acceptable substitution. Except the recipe said to boil the sugar and syrup until it was a nice golden colour. Hmm, how long is that when it is already golden?
It said to use a big pot because of the bubbling when you add the cream mixture. I did but then my candy thermometer(first time using it) didn't have much liquid to sit in so it wouldn't register the temp. If I tipped the pot I got a temp but then the pot was off the element and cooled quickly. Anyway the recipe said to cook for 10-15min until 248degrees. I ended up cooking it for 20min. I put it in the fridge and the next day it is the texture of creamed honey and about the same colour. It isn't super caramely tasting either.
Can I do anything with it or should I just chuck it and try again?
Any tips for the next time?
Thanks