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Originally Posted by tracilicious
I don't have a candy thermometer. I guess I should get one. The too high of a temp thing sounds right, as the sugar kept browning at the bottom (carmelizing?). Good to know about the milk. I knew LoT would have the answer. 
Prudence, those sound so good. I'll have to make a batch to test.  |
I'd be interested to try scrooges recipie...
My experience comes from making it in 20lb batches... but still.
ok, yes, if your sugar was browning, you had a great many issues going on.
Get a thermometer, then we'll talk again.
What kind of chocolate are you using?
And where'd you get the recipie?