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Rebecca60 06-27-2011 @ 6:24 PM                           Reply to this Discussion   Edit This Message   Delete This Message.
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Hi, I have a caramel recipe that I've made dozens of times and the last two it has turned out very soft.  I cook it to the 248 as directed but this latest batch actually runs when I cut it and won't hold its shape.  I live outside of Philadelphia PA and it has been humid lately.  Does humidity affect the sugar?  Thank you for any advice you can share!  Rebecca




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