I followed the advice of other posters, and cooked to 248° so the caramels would be easier to cut and wrap. All I had was dark brown sugar, which makes the caramels really dark, but they still tasted great. I took half of the batch to a Christmas party, and people were raving about them. My twelve year old son said "That's a lot of butter!" All of the butter is what makes them taste so good.
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I followed the advice of other posters, and cooked to 248° so the caramels would be easier to...
