I think you are quite right about temperature being the factor with Maple Cream, but I never did get it right, with or without a thermometer. My mother could do it by eye. You never know the consistency till it's chilled, and yet she got it consistently right, which I never have.
I do love caramel-covered popcorn, too. And Poppycock. And... well, altogether too many things.
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timeasmymeasure
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Date: 2009-04-13 02:54 am (UTC)I do love caramel-covered popcorn, too. And Poppycock. And... well, altogether too many things.