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I just tried an outstanding turtle recipe. The caramel is brown sugar, butter, corn syrup, salt & sweetened condensed milk heated to 248 degrees. They started out great nice & chewy, not too hard BUT after a week the caramel is turning grainy, sugary & crumbly. What happened?

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Moisture? Are they in something airtight? –  Orbling Mar 21 '11 at 7:01
    
Can I just ask what a turtle caramel is? –  Gary Mar 22 '11 at 16:14

2 Answers 2

Not to point fingers, but are you sure you didn't leave out the corn syrup? Even a small amount is pretty effective in preventing crystallization of table sugar. The glucose in corn syrup gets in between the sucrose crystals and interrupts the crystallization process.

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The sugar is crystallising. Try replacing the corn syrup with glucose syrup, or adding a little cream of tartar, both of which prevent crystallisation.

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