Why my caramel candy harden when I make it?

- Too high heat: If the heat is too high, the sugar will quickly burn and become hard. Maintain the temperature at a medium level and stir constantly to prevent burning.

- Sugar wasn't completely dissolved: When making caramel candy, the sugar should be dissolved completely before bringing the mixture to a boil. If the sugar isn't completely dissolved, it can crystallize and cause the candy to harden. Make sure to stir the sugar until it is fully dissolved before proceeding.

- Not enough liquid in the mixture: If there is not enough liquid in the mixture, the sugar can become too concentrated and harden. Make sure to follow the recipe carefully and add the correct amount of liquid.

- Too much stirring: Stirring the caramel too much can cause the temperature of the mixture to rise too quickly and result in hardening. Stir only when necessary to prevent the sugar from sticking to the pan.

- Not cooling properly: After making caramel candy, it is important to let it cool properly. Cooling too quickly can cause the candy to harden and become brittle. Allow the candy to cool completely before storing or serving.