HELP!! i cannot make caramel. i've tried everything. i put a little oil on the edge of the pan and covered it so no crystals would form on the sides while coming to boil. then uncovered and slowly cook until dark golden brown. then i add the cream and it bubbles and everything seems great. when i let it cool it turns into a grainy solid-ish type thing that is HORRIBLE. i can't try anymore, i need help. if anyone out there knows what i am doing wrong or has any suggestions please let me know. i've tried alton brown's method and the barefoot contessa, etc etc. thanks.