Grandma's caramel recipe took me 6 tries and 4 hours to get right

I kept ending up with burnt sugar or grainy mess because I didn't realize you have to stir it constantly at exactly 245 degrees. Has anyone else lost a whole afternoon to a simple 3 ingredient recipe that should've taken 20 minutes?

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1 Comment

beth_ward801mo ago

Hold up, take a breath. It's caramel, not brain surgery. I mean, yeah it's annoying when it seizes up or burns, but you're making it sound like you climbed Everest. Corn syrup is literally a cheat code for preventing graininess, just add a tablespoon and stir with a fork instead of a whisk to avoid bubbles. And if you're sitting there watching a candy thermometer like it's Saturday morning cartoons, you're way overthinking it. I make caramel in like 10 minutes with a wet paper towel wrapped around the pan handle so I don't get burnt sugar everywhere. Maybe it's just me but I think you're making a bigger deal out of this than it needs to be.