I made caramel on my induction cooktop. The temperature was correct, but the caramel texture is grainy, like all of the sugar didn't dissolve properly. Do I need a different thermometer? I used a Wilton clip-on stainless steel mercury thermometer. Or does the cooking time need to be adjusted?
The recipe I am using is: 1cup butter,2 1/4cup brown sugar, dash salt,1cup light corn syrup,1can sweetened condensed milk,1teaspoon vanilla. Melt butter in heavy 3 qt. saucepan. Add brown sugar and salt. Stir until thoroughly combined. Stir in corn syrup and mix well. Gradually add milk stirring constantly. Cook and stir over med. heat until candy reaches 245F remove from heat and stir in vanilla. Pour into 9x9 pan. Let set 24 hours. Cut into squares, wrap in wax paper.
I am close to sea-level.