how do you keep crystallized caramel from not becoming syrupy overnight.?
I make "caramel" dust by taking my sugar to the deep amber color. pouring it out and letting it set to harden. Then pulverize it in the processor. When i go to use it as "dust" on top of anything, dry and hard chocolate, like bark, then by the next day it is syrupy and not the dust it started out as and I want the "caramel dust". HELP please please.