I have wasted four cups of sugar because I tried to let it cool in a jar by itself and it kept on cooking. I also tried to cool it with the container submerged in ice-water. Do you have to use cream? I did not. Is this the problem that I am having?|||Just move the pot you cooked it in to another burner that is turned off and let it sit a few hours. Stir occasionally.
If you're in a big hurry, spread it out on a metal baking sheet w/ shallow sides. You're still going to have to let it sit, though. Molten sugar doesn't jump from 245潞F to 98潞F in 30 min.|||I always take it off the fire and leave it in the kettle on a damp bath towel until it cools down to where it can be beaten.
cream depends on what you are going to use your caramel sauce for.
cook any sugary stuff to exactly the temperature called for on candy thermometer and remove from heat. it can be left in the heavy kettle and does continue to cook for a few minutes.
http://www.candy.about.com
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