December 11, 2018
If you like a perfectly soft (without being gooey) buttery caramel, I’ve got just the recipe for you!! These caramels are so good and haven’t failed me yet. And they are ALWAYS a hit!
Shall we start with the hardest part? But it’s a part you can totally do! We need to do some minor math. DON’T RUN AWAY! It’s okay, I’ll walk you through it. I just want to make sure you do the math before just jumping in.
We need to quickly calculate the temperature you need to cook your caramels to for your elevation. I’ll give you examples of each step of what I had to do for our elevation.
Ours is 5016 ft
So I plugged in 5016 and got 202.94 degrees, so I rounded up to 203 degrees.
So for me that was 212-203=9
That is the firm ball stage temperature for your elevation.
And now for the recipe!
Hey there! Welcome to The Blog!
This is the place where I get to share photos from sessions with amazing people, like you, tips for a smooth wedding, our family "Wilderness Mowers" adventures in frugal living and exploring where we live, and plenty of fun and real life. Start scrolling or click a category on the side to dive in!