I would appreciate any suggestions on how to prevent delayed crystallization of my caramels. I have been using Recchiuti's Fleur de Sel recipe from his 'Chocolate Obsession' book which uses the dry technique for making caramels. I've noticed that my caramels start graining up about a week out, despite enrobing them in chocolate and storing them in a sealed container to hopefully limit moisture attraction. I'm wondering if there isn't enough 'doctoring agent' in this recipe? Here is my current recipe:
5 drops Lemon Juice
298 g Sugar
1/2 Vanilla Bean
232 g (1 cup) whipping cream
38 g light corn syrup
14 g 82% Butter
1/2 tsp fleur de sel
Are there any general guidelines for the ratio of corn syrup to sugar? If I do increase the corn syrup and decrease the sugar by equal amounts, will this affect the texture of the caramels.
Thanks in advance for your suggestions.
Thank you for these guidelines. That's exactly what I've been looking for. I'll start by increasing the corn syrup slightly, with a corresponding decrease in caster sugar and see how this affects crystallization and flow.