Whaddaya know – I made something a second time. This time I brought my digital thermometer back from school and actually used it. Well, sort of used it. The last time I checked the actual temperature, the caramel was at 258 or something, and then some time passed before I poured it. I boiled the cider longer and I actually wish I hadn’t. The taste is a bit less bright, but it’s still pretty good. The texture is definitely firmer.
Brad says
Why was boiling the cider longer bad?