When making caramel and you add the cream and butter after bringing the sugar up to 360-370 degrees, are you supposed to keep cooking the caramel and bring it up to a certain temperature again?
A cookie recipe that sandwiches caramel between 2 cookies says to cook it to 250 degrees after adding the cream and butter, and I'm wondering how exact that needs to be. I usually cook caramel by color since my thermometer isn't fast enough, but I don't think I can go by color once I add the cream and butter.
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