Yes, I know the opposite of the usual question. I've been making candy since I was a little kid. My caramels are always smooth and creamy. My partner's father thinks they taste good but that the texture is all wrong. He liked the gritty/grainy ones his mother used to make. Everything I have ever seen listed as a way to fix grainy caramels I have tried reversing.
I have tried many things, including:
- adding granulated sugar late in the process
- not using corn syrup or other invert sugar
- cooking them at high temps
- cooking them for too short a time
- stirring or not stirring at all the wrong times
- switching recipes
- varying the fat content
I guess I am wondering what makes caramels turn out grainy. It's not as far as I can tell, wholly related to the sugar dissolving/melting. If it was adding some granulated sugar as it cools should cause more crystals to form.
Is it related to the liquid content? Because sometimes after months in a cupboard even ordinarily smooth caramels will have developed some graininess.