Larry Bud wrote:

> What do I have to add to the caramel to make it so it doesn't harden so
> much after it cools? (Note, I did NOT overcook the caramel, just
> enough to melt it).


Add heavy cream just as the caramel is approaching the
desired color (amber/dark brown). The more cream you
add the softer the result, to the point of becoming
caramel sauce.

--
Reg