Turtle Caramel Turns to sugar I just tried an outstanding turtle recipe. The caramel is brown sugar, butter, corn syrup, salt &amp; sweetened condensed milk heated to 248 degrees. They started out great nice &amp; chewy, not too hard BUT after a week the caramel is turning grainy, sugary &amp; crumbly. What happened?
The sugar is crystallising. Try replacing the corn syrup with glucose syrup, or adding a little cream of tartar, both of which prevent crystallisation.