If your caramel turned out too hard, you can try to soften it by remelting it with a little water.
Here's how:
- Place the hard caramels back into a saucepan. Use a heavy-bottomed saucepan to prevent scorching.
- Add water. For a batch of caramel, start with 2 tablespoons of water. You may need to add a little more if the caramel is extremely hard.
- Heat and stir. Gently heat the caramel over low heat, stirring constantly.
- Monitor the temperature. Use a candy thermometer to monitor the temperature. You want to reach around 242°F (117°C). This is the firm-ball stage.
- Pour into a prepared pan. Once the caramel has reached the desired consistency and temperature, carefully pour it into a buttered pan. Let it cool completely before cutting.
Important Notes:
- Stir consistently: This helps ensure even heating and prevents the caramel from burning.
- Use a candy thermometer: A candy thermometer is crucial for accurately monitoring the temperature of the caramel, as slight variations can drastically affect the final texture.
- Be careful: Hot caramel can cause severe burns. Handle with caution.
- Don't overcook: Overcooking can make the caramel hard again.
