whirl in the not-too-distant future.

I am realizing I probably stirred the sugar & water far too long over low heat in an effort to make certain all the sugar was dissolved. Recipe said to do that, but I probably overdid it, not realizing the heat had started the cooking process so I should have QUIT stirring until after the caramelizing had begun.

Thanks for your info on Gale Gand's technique. I realize now that my first successful caramel layer was nothing more than dumb luck. LOL! I'll embark on my 3rd attempt with much more knowledge which should drastically increase my success rate. Really appreciate all your help!