Melba's Jammin' wrote:
> 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.

I agree. I would think the same, the OP gives no indication of making
caramel from scratch or that he has any clue how... and in fact were he
making caramel from scratch he'd not have asked about consistancy as
typically caramel recipe sources would indicate same by explaining
about adding liquids and cooking to temperature. Before attempting to
answer the OPs question, as I typically do, I'd ask to see his recipe,
othewise all anyone can offer is wild speculation.

http://recipes.lovetoknow.com/wiki/C...aramel_Recipes

Sheldon