Member since Sep 2006
"First time I have ever made caramels - or candy for that matter. The taste and color were good but I made mistake #1 by not cooking the sugar long enough and there were some crystals left. Then I didn't have a candy thermometer and just cooked it for a long time - that was mistake #2 - I should have had one. I will definitely use the tips given my other people on this recipe but here's a question - what is "soft ball" and "hard ball" stage?