As you have found, caramels are challenging! You have the best thermometer, and your altitude is low enough that you shouldn't need to make adjustments. It is hard to say exactly what the problem is, but you might try cooking the espresso batch a couple of degrees less and see if that works for you. Also, milk solids can aid in stand-up quality. Greweling has a lot of good info on the subject, and he has several formulas using different milks and cream to compare.
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As you have found, caramels are challenging! You have the best thermometer, and your altitude is low enough that you shouldn't need to make adjustments. It is hard to say exactly what the problem is, but you might try cooking the expresso batch a couple of degrees less and see if that works for you. Also, milk solids can aid in stand-up quality. Greweling has a lot of good info on the subject, and he has several formulas using different milks and cream to compare.
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