Hard Caramel melted in fridge??
I made a caramel sauce on the stove top for the first time, using just sugar and water method. After it was done I dipped profiteroles into it, to give them a hard caramel top. Which worked but when I out them in the fridge the next day the caramel was not hard but had melted(?) And absorbed into the dough. It ended up still tasting great but just very confused on how it changed consistency