Description : I heard that if you let the sugar dissolve in the casserole so that a great caramel is made. I let the sugar melt and kept stirring it, and when it was brown I turned it off. After cooling, it was as ... and could not be cut with a meat mallet. Where did I make a mistake? Why did it harden so much?
Last Answer : In order not to make it a stone, you have to mix a little water and a piece of butter into the sugar during cooking. Find the exact ratio in a recipe.