Hello! I'm looking to infuse some caramels I'm working on with alcohol and others with different fruit juices. Do I need to distill the alcohol down first or can I just pour it in and let the caramels get to the right temperature before removing them from the stove? I tried it last night by adding 1/4 cup to a small caramel test batch (approx. 40 caramels) and it didn't have enough of the flavor so I was going to try 1/3 cup but I wasn't sure if it would still cook out too quickly. I also don't want the caramels to be super soft!