Caramels
I am trying out lots of different recipies. Today I did one that has to set for 2 days, so we'll see how that cuts up on Th. I have found some caramel I really like the flavor of but want them to hold their shape better. I am experimenting with temperature but also need to find the right molds and wrapping materials. Saran wrap works but doesn't look very professional and is a pain to cut.
There are many things you can do to alter the texture of caramels. The type of corn (glucose) syrup, and it's level (ratio to sugar), your cook temperature, the type of milk you use (sweet condensed, evaporated, powder, and my favorite, fresh) Final moisture is the easiest way to change texture, determined by final cook temp. I assume you want a clean lable so I won't get into hydrocolloids like carrageenan, milk protein fractions, etc. I have volumes of references I can direct you to, from technical articles, to old classic artisan recipes. Drop an e-mail if you wold like copies of either or would just like to discuss.