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Home Cooking 23

getting caramels to keep shape

tweetie | Dec 20, 201105:08 AM

With the help of posters here I have managed to make tasty caramels but cannot seem to get them to stop spreading once cut. The texture and taste are great but they are an unsightly mess once cut, converting from lovely little squares to blobs making it impossible to gift them. I cook them to 248-250 degrees per my recipe but wonder if a higher temp is what 's necessary to firm them up.

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