My friend Martha, I mean, Amy, decided to make caramels for Valentine's Day. Here's what she says:
"Usually, after they bubble away in the pot on the stove, I pour them into a super-buttered-up square glass pan to cool before cutting them into squares and wrapping them. Since I cook them to 225 degrees, I figured they would be fine in my Demarle mold. I used the large round mold. After they cooled overnight, I simply peeled back the sides, and voila!, they came out with no sticking! I usually have to spend 10-15 minutes with a metal spatula prying the candy out of the dish (with many bent and ruined metal spatulas!) . Not this time! The mold worked great! It was worth having just for this purpose. Thanks so much for introducing me to this great product."
Thanks Amy!!
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