So I have made caramel sauce many times before and have had no troubles. But just recently I got the cook book Sugarbaby and wanted to try the caramel and vanilla cream fondant spirals recipe. Well I followed the recipe to a T and the caramel ended up rock hard!!!!
According to the recipe the way I understood it the caramel should have a soft chew, melt in your mouth consistency to match the soft fondant center.
Instructions said to cook the caramel mixture to 257 degrees, the mixture contained cream, corn syurp, and sugar.
So either my candy thermometer is off or the temp has to be lower at high altitude?