Pans for caramels should be lightly buttered.
If you forget to do this you will have real trouble trying to get them out.
But all need not be lost! Heat the bottom of the pan slightly over a stove burner and you will be able to turn them out.
A large heavy knife is best for cutting caramels.
Mark the oblong or square of caramels lightly with the knife to be sure of uniformity, then cut through with one heavy slice.
Cut your waxed paper or cellophane into sizes just large enough so that you can get a fold at the top and fold over the ends. Caramels should be wrapped soon after they are cut.
Caramels keep well - preferably in a cool place as with all candy - and taste even better the second or third day than the first.
But like any homemade candy without preservatives, they are best eaten while comparatively fresh.
Our favorite recipe of the ones that follow is the cream caramel but we think the milk caramel an unusually good inexpensive candy.
Enjoy Your Caramels - DT.
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