Could i use my oven to keep the rest of the sugar from hardening while im working with a small piece outside the oven?
That's a very good question. I don't know the answer however, I would be very careful. If the temp continues to raise or even if it just stands at the 280 - 300 degrees sugar will burn.
I have however, popped it into the micro a few seconds in order to soften it.
I have used my toaster oven. This is not really ideal as it causes the sugar to Crystalize from the contstant hardening and reheating.