Bryanrobh

I made a batch of caramel yesterday and when I woke up this morning it had hardens into a brittle and fudge like consistency. For the first time I used a copper pot to cook in and also I poured the caramel into a silicon baking sheet to cool instead of the usual metal pan. I am sure the copper didn't have anything to do with the problem so I am guessing it was the silicon mold sheet? Any ideas?

I want a guitar cutter for caramel but they are way too expensive. I have found a Boska Holland Cheese Cuber. It looks awesome but I am not sure if it will cut a caramel. Any opinions? http://www.wasserstrom.com/restaurant-supplies-equipment/Product_147008?kwid=productads-plaid%5E43168983044-sku%5E147008-adType%5EPLA-device%5Em-adid%5E14253375764

I wanted to sell them at a farmers market. I was going to use a vacuum sealer to pack them but I don't know if it is enough I go to the grocery store and look at the cookies ingredients and they have some sort of preservative in them. Even though they are packed in clam shell containers which seem like they would just dry out faster.

I was wondering what is the best preservative to preserve cookies without altering flavor? I want to use natural preservatives. I was looking at citric acid or folic acid but I have no idea on how much to use or which one to use. I would like opinion from people who know. Also if I make a sauce with different items that already have preservatives in it is that sauce now preserved? Or do I need to add preservatives? Thanks in advance