Crystalized Caramel Problem

[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?

[jmacnaughtan]

Sounds like it crystallized.  I doubt the sheet had much to do with it; next time add some glucose.

[RobertM]

I agree. I cook my caramels in copper kettles all the time, they conduct heat amazingly. It sounds to me like you inadvertently got some sugar crystals in your caramel and it did crystallize the entire batch. Adding glucose will help keep the sugar crystals under control