I'm wondering if you can help me salvage a batch of caramels. I made two batches yesterday — the first was plain fleur de sel caramels and turned out perfectly. In the second batch I infused the cream with thyme but otherwise it was the same recipe. It hardened like a brick.
Could I put it back in the pan, melt it down, and add more cream? And if I did this, would it still keep at room temperature like they originally would?
Sent by Brittany
Brittany, we have wondered this exact same thing! We've had some pretty messed-up batches of caramel in the past, but we've never tried melting them down.
Has anyone out there tried this? We're so curious!
Related: Good Question: How Do I Make Chewy Caramels?
(Image: Faith Durand)