Leave confections to cool completely before wrapping them up well so they don’t absorb moisture from the air. Break brittle or honeycomb with your hands and keep it in an airtight container, and store caramel sauce in a sealed jar in the fridge.
Using spatula, immediately scrape off any caramel left on rim of mixing bowl so mixing bowl lid closes securely then add 1000 g water and 1 Tbsp vinegar and start Pre-clean mode.
Caramel cooks at very high temperatures. Handle with care and use the spatula to prevent it from coming into contact with your skin.
Most importantly, resist the temptation to lick the spatula until it’s fully cooled!