How to Make Caramels

Once the caramel reaches 244 degrees, remove the saucepan from the heat and immediately pour the caramel into the prepared 9x9 pan. Do not scrape any candy from the bottom of the saucepan. For the best results, allow the candy to sit overnight to set up and develop a smooth, silky texture. You can refrigerate it to speed the process, but the texture might be compromised.