This is my first post in this forum (Thanks Ilana for recommending it!), over the past few moths I've been reading all 132(!) pages (mostly chocolate & confections related) and I've learned a lot! I've been making chocolates for about 2 years, I've bought every book that came my way, and experiment with new stuff every weekend. The first question I'd like to ask is: This weekend I tried making caramel for decorating some chocolates- my intention was to make the caramel, spread it out thinly on parchment paper, then break it up into crumbs, put some in my filling, and sprinkle some on each dipped chocolate. I tried 2 ways- first I caramelized 75 grams of sugar with 25 grams of butter, then I caramelized just 100 grams of sugar. In both cases, after the caramel hardened (which took a few minutes), it started what looked like sweating, until it turned to be completely liquid within a few hours. Is this what normally happens or am I missing something? Is there any way to make these hard pieces of caramel and keep them that way?