So I've made a fair amount of caramels before, and never had separation issues. This time, though, I cannot get it to work. I've boiled this batch 6 times, adding water each time to "reset" it. I've checked my thermometer in plain water, raised the temperature, used a stick blender as it cooks, used a whisk as it cooks, left it alone while it cooks, cooled it quickly, cooled it slowly... I thought I had it this time, but as you can see, I did not. I cooked it to 248F the first time, and this most recent time, in the pictures, cooked it to 275, just trying to get a chewy caramel firm enough for dipping!
Approx. recipe:
4 C granulated sugar
1 C corn syrup
1/4 C lemon juice
8 oz butter
Any tips?