Yield: Yields about a hundred 3/4-inch-square caramels.
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Make Ahead Tips
The wrapped caramels will keep for about four weeks if stored in an airtight container at room temperature.
This recipe is clearly written, easy, and gives great results. I combine two of the variants and make tangerine-toasted walnut caramels for teacher gifts. Sprinkle on about 1 tsp fleur de sel for salt caramels. If you have a fear of hot sugar, this recipe will help you get over it!For wrapping, Martha recommends the Twisting Waxed paper from Candyland Crafts: http://www.candylandcrafts.com/twistingwaxpaper.htmI agree with Martha-- this paper stays twisted and the caramels don't stick, plus you can see the beautiful carmel with embedded nuts. I cut the caramels to 1.25"x0.75" rectangles for prettier wrapping. This will yield about 65 per recipe.
the originator of this recipe is JENNIFER Davis. and it's excellent.
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