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 just don't have the caramel taste I like I guess. Everyone who tried them, raved about them though (I must be my own worst critic). I heated the caramel to 240 degrees 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, during, and after cutting is a good idea. Next time, I'll probably use a flat baking sheet. I also took the cut caramels out of the fridge two dozen at a time for dipping (if left out too long they won't hold their shape), then put them back in the fridge after dipped. *Tip: I used a fork to dip them and, sometimes a toothpick to push them off the fork.
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I put a piece of parchment paper in the 8x8 pan so that once it cooled I could just lift it...