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Deb, my hunch is with Melissa--if you didn't get the sugar/milk mixture to the soft ball stage (235*

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Posted to Thread #18943 at 2:15 am on Sep 6, 2010

then it would not set up properly in the end.

If you did use a thermometer, then perhaps it was off. There is a way to check without one--drop a bit into cold water and it should from a soft ball of candy. It's not a bad idea to verify even if using a thermometer

The caramelized sugar would normally harden when liquid is added, and then smooth out--that's normal.

I love the sound of this recipe--most rely on brown sugar, which is not the same as real caramel.

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