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.

You were correct, I am melting Kraft caramel, not making it from
scratch.