I am making the caramel cake (cupcake, adapting to cake) recipe in the most recent issue of Fine Cooking for my daughter's birthday tomorrow. I'm making the caramel today since I have to make the cake early tomorrow morning, but I can't figure out if I've botched the caramel or not. The caramel at first seems to have 'seized' (too high heat?) upon adding the first batch of water, but then, cooking it down with prodigious stirring did make it "unseize," for the most part. However, when I went on to follow the next instrutions, i.e., adding the water to the pan and then adding that new batch of "caramel" to the first caramel has rendered something with a watery rather than syrupy consistency. If I use this will the cake turn out wrong? Must I make a new batch of caramel?