Tips, Practice mise en place; have everything measured and close by before you start cooking. Make sure that your parchment or foil lined pan is ready before you start cooking.
Don’t multitask while you’re making candy. Caramel goes from perfect to charcoal in a split second.
All my success in caramel making is the result of following David Lebovitz’s guidance.
https://www.davidlebovitz.com/?s=Caramel
Perhaps a scientist can explain why, but I’ve found that room temperature butter doesn’t emulsify so I use cold butter.
Trust your thermometer. Every time I make this caramel it looks and smells burnt, but it comes out perfect every time. Speaking of thermometers, I love my Thermapen. They are expensive, but to me, so worth the price.
