Good morning -- I have made caramel successfully several times now, and it was always gone in a day or so. I made a huge batch this past weekend and I still have some around and the problem I am encountering is that it is crystallizing -- every day a little more. I made regular caramels and molded chocolates filled with caramel and both are getting grainy. Any thoughts on how to prevent this? I used the Fleur de Sel Caramel recipe from the October Gourmet.
Thanks for your help!