I'm working on making a cooktop that uses a temperature probe and automatically adjusts the heat to maintain a temperature. We did a successful trial run with carmel- I'll put the recipe and a demo video below.
Are there any other candies which require close temperature control? Caramels always gave me trouble, but I'm to try using this to temper chocolate as well. I'm not as familiar with hard candies, brittle, or toffee...
Here's the recipe I used for Sea Salt Caramels:
- 1/4 cup heavy cream
- 4 tablespoons unsalted butter
- 1/4 teaspoon salt
- 1 1/2 cup sugar
- 1/4 cup corn syrup
- 1/4 cup water
- 1/2 teaspoon vanilla extract
- Coarse ground sea salt to taste
and the video: