Making filled ribbon candies can be a true test of patience and skill, especially when dealing with issues such as caramel disappearing or the candy becoming too hard. From my experience, the key to mastering this process is persistence and willingness to experiment with the heat settings and timing. When the caramel starts to vanish during the cooking process, it often means the temperature was either too high or uneven, causing the filling to burn off or solidify improperly. I found that using a consistent, moderate flame and frequently checking the caramel’s texture helped maintain a smooth, pullable center. Another challenge I've faced is the candy becoming rock hard, which usually happens if you leave it near the heat source for too long or if the flame isn't adequately controlled. A good tip is to keep your workspace cool and have a fan nearby if possible. Pulling the candy right after the optimal cooking stage prevents it from turning brittle and allows the right stretch and shine. Additionally, when making filled ribbons, adding a bit more caramel filling than you think necessary can be a lifesaver, even if it feels like too much at first. The filling tends to compress during the pulling stage, so extra caramel ensures the final product isn’t hollow or lacking flavor. This approach might make the candy harder to pull initially, but it guarantees a delectable center once done. Lastly, don’t forget to prepare for a bit of mess and sweat – candy making can be physically demanding! Remember to have the right tools ready and stay hydrated. Over time, as you develop a relationship with the temperature controls and timing, your confidence will grow, and those filled ribbons will be nothing short of perfection. Never underestimate the value of 'arm day' when making candy – the physical effort pays off with delicious results!