so, not a link, but does anyone think there is a chance that if i remelt my too-hard caramels and add some extra cream, they’d come out softer? i’m thinking at the worst, i could turn it into sauce?? or maybe i should just forget it and use my hard shards as toffee bits in cookies?
Tuesdays with Dorie 
https://kitchenlaw.blogspot.com.au/2017/12/twd-cocoa-linzer-cookies.html?m=1
Good:
https://kitchenlaw.blogspot.com.au/2017/12/twd-cocoa-linzer-cookies.html?m=1
https://areyoucooking.blogspot.ca/2017/12/soft-salted-butter-caramels.html
Happy holidays
https://mjinthekitchen.wordpress.com/2017/12/26/linger-cookies-classic-page-306/
https://www.eatlivetravelwrite.com/2017/12/tuesdays-with-dorie-baking-chez-moi-cocoa-linzer-cookies/ (A bit of real life in this post! )
so, not a link, but does anyone think there is a chance that if i remelt my too-hard caramels and add some extra cream, they’d come out softer? i’m thinking at the worst, i could turn it into sauce?? or maybe i should just forget it and use my hard shards as toffee bits in cookies?
It seems my first attempt didn’t work:
http://areyoucooking.blogspot.ca/2017/12/soft-salted-butter-caramels.html
http://isthisakeeper.wordpress.com
My caramels did not work out they were way to soft. I used them as ice-cream sauce.
https://goldenlifephx.wordpress.com/2017/12/27/baking-chez-moi-soft-salted-butter-caramels-and-cocoa-linzer-cookies/