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If you want a softer caramel, just cook it to a lower temp. Processing it would probably be a disaster!
If I'm making chewy caramels, I cook them to about 259F, but if I only went to 240-something I bet it would be liquid enough to pipe once cooled. If I'm making a piped caramel center I make a thin caramel sauce and thicken it with chocolate.
If you want a softer caramel, just cook it to a lower temp. Processing it would probably be a disaster!
If I'm making chewy caramels, I cook them to about 259F, but if I'm making a caramel center I make ganache with a thin caramel sauce and thicken it with chocolate.
