Loopy88

Hi all, I tried to make the Caramel Peanut-Topped Brownie Cake yesterday and had a bit of trouble with my caramel. What should be the consistency of the caramel? Mine hardened so much that I had trouble cutting the cake. It's almost like peanut brittle. Thought I measured something wrong so I made another batch of the caramel and it turned out the same. What did I do wrong? How do I fix it? Add more cream? Thanks in advance! Loopy

I've had them in Taiwan as well as Flushing NY a long time ago. Unfortunately I don't have a recipe. If I remember correctly, the clams are raw, cooked by the marinade. I think there's ginger, garlic, chiles, soy sauce in the marinade and probably a bunch of other stuff.