raodorizzi Recipe Reviews (Pg. 1) - Allrecipes.com (187472269)

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Chocolate Covered Caramels

Reviewed: Feb. 9, 2013
I put a piece of parchment paper in the 8x8 pan so that once it cooled I could just lift it right out of the pan. I just made sure to spray the parchment and any part of the pan the caramel touches with pam. These were really easy to make, but I really didn't care for the flavor... they don't taste much like caramel to me. I heated the caramel to 240 degrees celcius and let the mixture cool in the pan for about 5 hours. Once I cut them into strips they started to spread out a bit, so putting them in the fridge before and/or during cutting is a good idea.
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