Q: I have successfully made your recipe for caramels multiple times, but had been looking for a way to make them without corn syrup, as I try to avoid that particular ingredient whenever possible.
I tried a recipe using honey, which ended up having an unpleasant aftertaste. I then tried to use maple syrup, but that batch burned early on in the cooking process. I then tried a recipe using golden syrup, but that batch started to look dark and smell slightly burnt during the first stage of cooking, and when I finished cooking it and poured it into the pan to harden, it looked abnormally dark and ended up having a burnt aftertaste (even though I followed the directions exactly).
What might I be doing wrong? How can I make soft, chewy caramels without using corn syrup? It must be possible, because people were making caramels long before the advent of corn syrup, but I can't seem to figure it out!
Sent by Rachel
Editor: Readers, do you have a good soft caramel recipe that doesn't use corn syrup you can share?