Pour Caramel: Carefully pour the hot caramel mixture into the prepared baking dish. Let it spread evenly. Be careful, as the caramel will be extremely hot.
Set Caramel: Let the caramel cool at room temperature for about 1 hour, or until completely set.
Step 7: Cut and Serve Lift
and Cut: Once the caramels are set and firm, use the overhang of the parchment paper to lift the block of caramel out of the dish. Transfer to a cutting board.
Cut into pieces: Using a sharp knife, cut the caramel into small squares or rectangles.

Wrapping (optional): If you want to give these as a gift, wrap each piece in wax paper or cellophane to keep them fresh and easy to handle.
Tips for Success
Pay attention to temperature: The temperature of the caramel is crucial for the right texture. Don’t skip the candy thermometer or testing method to make sure it’s the perfect consistency.
Stir constantly: Stir the mixture constantly while boiling to prevent burning or browning.
Storage: Store caramels in an airtight container at room temperature for up to 2 weeks. They can also be refrigerated for longer storage, but they may become slightly firmer.