Q: I’m wondering if you can help me salvage a batch of caramels. I made two batches yesterday — the first was plain fleur de sel caramels and turned out perfectly. In the second batch I infused the cream with thyme but otherwise it was the same recipe. It hardened like a brick.
Could I put it back in the pan, melt it down, and add more cream? And if I did this, would it still keep at room temperature like they originally would?
Sent by Brittany