so...i think my candy thermometer may be a little off. I made caramel sauce and removed it right at 238 degrees, but now that it has cooled it is a little too firm. Is there anything to do to fix this, or do i have to start over. Not horrible, but it would be enough to make it a little more difficult to cut the cake.

The recipe I use calls for heavy whipping cream. When mine comes out to stiff I reheat and add a liitle mor whipping cream. Hope this helps.

Thanks....i'll try that!