The answer depends on the temperature and type of caramel.
Caramel's hardness is directly affected by temperature. Freshly made or refrigerated caramel will be firmer, while caramel at room temperature should be softer and more pliable. Some types of caramel, due to their ingredients or cooking process, are naturally harder than others.
Here's a breakdown:
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Temperature:
- Cold/Refrigerated Caramel: Caramel tends to harden when chilled.
- Room Temperature Caramel: Should be relatively soft and chewy.
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Types of Caramel:
- Soft Caramels: These are designed to be soft and chewy, even at cooler temperatures.
- Hard Caramels/Candies: These are cooked to a higher temperature, resulting in a brittle, glassy texture. These are meant to be hard.
Therefore, while generally considered a soft confection, caramel can be hard depending on temperature or if it's specifically made to be a hard candy.
