What is the secret to making soft, chewy caramel? I tried two recipes this weekend, one from Bruce Weinstein's "Ultimate Candy Book" and another from Carole Bloom's "Truffles, Candies and Confections" (or something like that). The "Ultimate" recipe tasted great but were more like hard candy. Bloom's timing seemed all wrong in her recipe and the caramel never set enough to be cut into individual pieces. Are there any experienced confectioners out there who can help me?