Let me be clear: I am NOT making a recipe where I want the caramel to stay soft and gooey. The end result is supposed to be hard like toffee or peanut brittle. But everything I search seems to be for how to keep caramel in a soft and gooey state, so I just want to be clear that's not what I'm after.
I decided to shake up my recipe, by pouring it into holiday-shaped molds instead of breaking apart a giant slab. The problem is my molds will not hold all the caramel at once, so I'll have to mold it in batches.
So can anyone tell me how to keep the remaining caramel from solidifying before I'm ready to pour it? Ideally without turning it into a lump of charcoal?