Caramel Bonbon -Multiplying recipe x2

[eglies]

hi everyone, 

 

Another problem occurred with our caramel recipe for our bonbons. I had a perfect texture using my recipe for 32 cavities and when I multiplied that by 2 the caramel was a completely different texture and very runny.

 

Any suggestions why this happened?

Thank you

[minas6907]

Are the ingredients all being weighed out? Doubling a recipe shouldn't cause such a drastic change. You mentioned a different texture, was it grainy? 

[pastrygirl]

Are you sure you doubled all the ingredients? In my experience, a given ratio of cream to sugar to butter to etc behaves consistently whether a single batch or a quadruple. 

[Bentley]

I agree with the above.  I scale my caramel recipes up and down without any issues.  The  one thing i could think of that might be causing issues is that perhaps you are taking inaccurate temperature readings.  Make sure to use a candy thermometer or a probe thermometer that is taking the temp in the interior of the batch.  Infrared readings on the surface are never that accurate but especially so for larger batches where the difference between the surface temp and the temp of the interior can be significant.

Edited April 4, 2019 by Bentley (log)