Could I put it back in the pan, melt it down, and add more cream? And if I did this, would it still keep at room temperature like they originally would?
Sent by Brittany
Editor: Brittany, we have wondered this exact same thing! We've had some pretty messed-up batches of caramel in the past, but we've never tried melting them down.
Has anyone out there tried this? We're so curious!
(Image: Faith Durand)