Fruit caramels soften over time

[HeatherAvila]

Hi everyone,

We are working on an apple cider caramel that is made via a wet method, with liquids split 50/50 between heavy cream and reduced apple cider. We cook to a high temperature, and the caramels are perfectly firm for about 48 hours, we enrobe them, then they start to spread, breaking through the shell.

 

Thoughts on how the acidic fruit cider is causing this spreading? Advice on how to prevent it?

 

Thanks!

Heather

[Kerry Beal]

Too much sugar is getting inverted i suspect. Can you add the reduced cider much later in the cooking?