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.

Add the liquid at the end (butter, cream, or if
you insist, water, though this is for a candy bar
and you might as well make it taste rich and good)
once the cooked sugar reaches the proper color, not
before. It should be a light to dark amber, depending
on how you want it to taste. The darker it is the
stronger the flavor will be.

Careful here, it will really sputter cause the sugar
is so hot. The solids will seize somewhat and clump up
when the liquid hits it. Put the pot back on a low
flame and keep stirring until it comes together.

--
Reg