I made caramel last Christmas and froze the leftovers. I took the 6-inch square of uncut caramel out of the freezer and it still tastes great, not grainy at all. I want to use it to make turtles this year but it's a bit firmer than I would like. If I melt it and add some liquid (water, milk, cream?) I'm hoping that when it sets up in the turtles it will be softer than it is now.
Does anyone have any experience with melting/reusing homemade caramel? I recall as a kid making caramel apples with the individually wrapped Kraft caramels and I think we added water when we melted them.