So I decided to make some soft caramel squares (second time ever doing it) and my cheap and bad candy thermometer had a problem with condensation, blocking the view of the temp. So I got the genius idea to fill it with water, and place in the pot to stop the condensation from forming inside the glass. This was initially successful. Onto my failure- after reaching softball temp, I grabbed a paper towel and started to pull out the thermometer. It was clipped onto the side of my pot of course, and I didn’t quite calculate my “removing” technique quite right, and plop, in goes the thermometer with the water into my caramel. Point #1. How will this affect the formation of the caramel itself. Point
#2. I really hope this is still safe to eat otherwise I will be devastated. Point #3 yes I know that was not the most big brain move in the world. If anyone needs me I’ll be in my sad corner wearing a dunce hat that says “bad at making caramel”