I recently made a new cookie recipe that called for caramel on the inside of the cookie. The caramel once the cookies were baked was as hard as a roc
The caramel on the inside was as hard as a rock. Is there a specific type of caramel that remains soft and chewy when you bake it? I don't want to have to warn people when they eat my cookies to watch out for the hard caramel.
Recommended by Food52