Yield: Yields about a hundred 3/4-inch-square caramels.
Make Ahead Tips
The wrapped caramels will keep for about four weeks if stored in an airtight container at room temperature.
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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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