What an endeavor this was! We cooled the caramel out in the garage until set and ready to coat with chocolate. I cut into small squares and tried to remove from pan in square form, but no luck. The caramel is a nice soft, yummy caramel and did not hold its shape. During the dipping process they lost their shape even more. Ended up lining counters with GREASED wax paper, making caramel mounds and spooning chocolate over them, one set we flipped them over and covered them from the other side. Had we had whole pecans they would have made beautiful turtles! We doubled the batch and tired of this after about one whole batch--cut wax paper squares, greased my hands and rolled plain caramels. These were wonderful! Just like the large Vande Walles caramels that you can get a couple for a buck:) Stored these in the garage and fridge to keep cool, at room temperature they stick to the wrappers. After all was said and done I said we were never going to attempt these again because I wasn't aware of what we were taking on. But rave reviews have me thinking that next Christmas maybe we'll just make one batch and wrap all of them in waxed paper.
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What an endeavor this was! We cooled the caramel out in the garage until set and ready to...