ok...uncle

[lindrusso]

Sorry, I don't have anything to offer but empathy...I have the same problem!

I will be watching this thread for helpful advice!

[SoCal]

BethR posted some good hints on the thread listed below. Gail had a couple of other threads posted but I couldn't get them to work. I'll keep looking and see if I find anything. Good Luck!

http://www.cookinglight.com/bbs/Forum1/HTML/004190.html

[This message has been edited by SoCal (edited 05-27-2001).]

[Nancy Nurse]

I have unsuccessfully tried to make caramel. My husband now says, "are you trying to make caramel again?" It always crystalizes!!!
I have poured the water around the sugar, not stirred, picked a dry day etc...
Can someone walk me thru including the ideal pot to use. Thanks

[ewatkins]

When I make it for a flan or creme caramel, I just melt sugar in a cast iron skillet. No water -just keep stirring and watch it carefully. I've never tried it with water, although that seems to be the "proper" way to do it.