I’ve got the method down and understand how different temps and additions of fats result in different viscosity levels. I’m just not sure what I need, other than “fairly thick and won’t ooze out from under chocolate ganache if it’s been out of the refrigerator for a half hour”. This is a tart shell with a caramel layer below and a chocolate ganache layer on top. The recipe is vague on temp and only gives time, which makes me suspicious. It calls for 1.5 cups sugar, 1/8 tsp cream of tartar, 6 tbsp butter, 1/3 cup heavy cream.
All said, do I need soft ball (234-240 degrees) or firm ball (242-248 degrees) caramel to achieve a soft but not oozing caramel? Are the fats appropriate for a not-too-oozy caramel?
Hoping there’s a caramel wizard out there