I have an incredible passion for chocolate. It brings life fulfillment. I enjoy working with it and I completely enjoy the creative process in coming up with my own exclusive creations. I am not only the owner of my company, but I am a custom chocolate creator. My creations are found at www.respectthechocolate.com.
Sorry it has been a few days getting back to you. The season is already insane! As for caramel crystallizing, I find that anything that absorbs moisture will speed the crystallizing process. Nuts can help to cause it. I make a confection that is coconut and caramel together and it crystallizes in a few weeks. In addition, I have not determined it yet, but I have wondered if alcohol based flavorings will cause it as well. I will let you know what if any conclusions I come to.
Hi Cary. I love your video. Your chocolates look so inviting! I saw that you won Best of Caramels In the Utah show. I have some questions for you. I make an orange macademia nut caramel that is one of my best sellers, but it crystallizes fairly quickly. Same goes for my cherry walnut caramel. Is it because of the nuts? My other caramels have a pretty long shelf life and my technique is the same for all of them. Also, do you put anu liqueurs in your caramels. Do you find that that causes them to crystallize faster too?