Lemme preface this by I’ve never made candy before.
This recipe reads like once it hits 235F, keep cooking on low and it’ll dry out. I did the 235 but that’s not happening for me. I’m just getting syrupy goo after several hours. No crystallization at all.
Is this recipe correct?
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I’ve only made this a couple times… but instead of trying to get all the liquid to go away, I usually just pull it once it hits a thick syrup and put into a convection oven on a wire rack over a pan to tack up.
I’ve never made anything like this but maybe try seeing if anyone has any videos where they make the same sort of dish? A video or looking at more recipes might help clue you in on what’s wrong
