I just this evening made my very first batch of caramels - I used the Epicurious version.
I couldn't wait the two hours to let them cool - they're absolutely wonderful, maybe a bit soft, but that could be because I dug in a bit early or my candy thermometer only increases by 5, so I guessed a bit at when to take them off.
But I'm wondering about how to keep them fresh as long as possible. All the recipes I've seen said to wrap each one in waxed paper or glassine. Is that necessary? It's probably a requirement for transporting them, but can I just leave them in the pan if I don't intend to take them out anywhere?
Also, can I refrigerate them, and will that extend the shelf life? Given that there's whipping cream and butter, I'm guessing they should be refrigerated.
One last thing, do they always chrystallize, and if so, how long before that happens.
Thanks for any advice you can share with this newbie caramel maker.
Fleur de sel really WAS worth the price!!!