For those curious, making KAF’s Apple Cider Caramels

Edit: I used generic apple cider vinegar, cuz that’s what I had. In any case the flavor is there and it’s at thread stage,

Edit 2: it’s out.

Might have gotten it out a bit too soon- the digital meter was saying 245-250(grr) and it’s a hair on the soft side. It lost a bit of the apple flavor compared to when it was at thread temp… if you want a sharp hit, maybe add some more of the cider vinegar. The flavor is still there, but iat thread it was (tart) apple->Carmel, now it’s carmel-> apple

Regardless of crack or pot, grandma always wanted the firm ball. And she certainly didn’t mind a little of the dark caramel.

You’re going to ruin your crack if you get it that hot while you’re cooking it.

So crack is made at around 300°?

For those who never tried to make candy:

https://www.webstaurantstore.com/blog/4052/candy-temperature-chart.html