Hello,

I am looking for a homemade (not Eagle Brand) method to make a soft
caramel that remains firm and soft AFTER it is put into the
refrigerator. One time I heard the lady who made caramel like this tell
how she did it, but she did not give any specifics.

She used sugar, water, and then stirred/whipped in some PET milk. I
don't know if there are any other flavorings, butter, etc. I believe
the flavorings can be tinkered with easily, but it is getting the
caramel to the right consistency that I cannot perfect.

What do I need to do to have soft (not runny), firm (similar to custard
consistency) caramel that stays that way in the refrigerator??

Thanks,
David