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Lisa - LA

I read a little bit about this, mainl because I am a candy novice and have mixed

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Joined: Dec 9, 2005


Posted to Thread #30075 at 4:36 am on Jan 12, 2018

success with candy endeavors.

Two things I read that I wonder about possibly affecting your results - the first is the temperature difference between your "room temp" 69 degree caramels meeting the tempered chocolate. If your marble countertop cooled the caramels more than room temp, that might be the issue.

Also - when you dipped them, did you single or double dip? I read that in the case of weeping caramels, it is best to double dip each piece before the chocolate crystallizes and sett, it minimizes the setting too quickly and cracking.

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