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Caramels I
April 22, 2008

My husband, my coworkers and I really dig this recipe. The caramels are fresh, buttery, smooth and addictive. I changed one thing about the recipe, however, and added another step - first, I cook it just a little longer to 245 degrees as opposed to 245. Also, I found that if I "polish" the cut caramels with corn starch that they aren't so greasy. I do this by coating each one in corn starch and letting them sit for 10-15 minutes and then wiping off the cornstarch with a cloth or paper towel. The starch absorbs the excess grease without changing the flavor or consistency. This also makes them less apt to stick to the wrapper or plate.

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