Q: I've made the soft caramels twice and they are great for the first two days. After that, they start getting grainy. What do you think is causing this to happen?
Sent by Terrie
Editor: The graininess probably comes from the sugar in the caramel crystallizing because it has either been undercooked or overcooked. Here's a recipe with temperature guides for soft caramels:
Readers, any other ideas on what might make the caramels grainy?