My caramel was so hard, I could not bite it. I had to throw the turtles away.

Hi Paula,

Caramel is cooked to a temperature of about 246-250°F on the candy thermometer for chewy caramel.

It sounds like you are describing candy that was cooked to a much higher temperature (hard ball).

Don't throw out the overcooked turtles! Crack it into bits and use it as an ice cream topping as you would brickle or any crunchy topping.

-- CM

After I made the chocolate caramel turtles, they were very delicious

Do you like anything with caramel and chocolate together? I have made chocolate crackle cookies.

I think they turned out perfect, except that my caramel was hard too. I did what cooks.com said.

I always use Cooks.com but I find good recipes - and good dessert recipes. I like making magic cookie bars for family on Sundays and Christmas.

My mother in law makes them and uses milnot instead of water and it makes them creamier.

My caramel came out perfect. I used 1/2 water and 1/2 milk and I didn't cook the caramel to long just long enough for it to melt on low heat.

I followed Kathys lead and added a bit of milk to the caramel and again when I had to reheat it came out perfect...

I found that using heavy whipping cream in place of water or milk gave a silkier texture. The caramel became hard to work with as it cooled. I froze the turtles until good and hard before dipping them in to the melted chocolate chips. The chocolate hardened before it had a chance to run off the treat. Oh. I got to lick my fingers after all the turtles were made.

I used for the carmels is a tablespoon of condensed milk, but i will try the water maybe they will turn out a little more creamier.

This was easy as could be! My caramels melted great with just the 2 tbsp. of water on very low heat! Will definitely make again!