In article > ,
Reg > wrote:

> Melba's Jammin' wrote:
>
> > In article .com>,
> > "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).
> >>
> >>TIA.
> >
> >
> > Add a tablespoon of water to it while you're heating it.
>
> Adding the water before the sugar cooks (turns color)
> will simply extend the cooking process as the water
> cooks off. You'll end up with cooked sugar with no
> liquid left in it.


I understand, Reg. I interpreted the OP's post that he was melting
commercially-made caramel candies; e.g., Kraft. I didn't think he was
making caramel from scratch.
--
-Barb, Mother Superior, HOSSSPoJ
http://jamlady.eboard.com
http://web.mac.com/barbschaller