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OK, Jen - I was hoping to hear from you, but here is my suggestion. I do not know how you are making your caramel. The simplest method is to first 'caramelize' (brown) granulated sugar in a heavy bottomed pan by just swirling the sugar in the pan - no spoons - just take the sides of the pan and move it in a circular motion as the sugar melts, it will brown (carmelize). When the sugar is completely brown and soupy, it thickens. The more the water in the sugar evaporates, the thicker the caramel gets. But at the brown and soupy stage, you need to add some heavy (whipping) cream to the boiling sugar. It will foam up and it is molten. The caramel can be whisked at this point. You can also add flavorings at this point - liqueurs, extracts, etc. The water in the cream needs to evaporate to thicken the caramel. The longer you cook the caramel, the thicker it will become as it gets hotter it becomes candy, and will harden. A second option is to add a bit of flour to the sugar and cook it in. The flour will act as a thickening agent. This method is usually done with water and will give you a caramel that 'gels' as it gets cold, so it would best be served while hot or warm. I used this second method recently in my recipe for Granny Smith's Apple Pandowdy. Hope this helps.

G'day, Jen - I found you on the Suggestions for Improving CES group, and came over here to offer my welcome. I am pleased to see you're in Armadale, named after a wonderful spot in Scotland that is home to my mother's Clan Donald - greatest of the Highland Clans! All that aside, please feel free to message me and I do hope you'll post some of your recipes - the sharing part on this site is truly one of it's strongest attributes. Cheers! - Amos Miller