If you boil the caramel to 248°F, the caramels will hold their shape when sliced and they'll be slightly firm. They won't be hard like caramel candies, but they aren't sticky or super soft either. If you boil the mixture to 245°F, you'll need to refrigerate the caramels once they're completely cool to help them firm up before slicing. As the tip instructs, remove them from the refrigerator about 15 minutes prior to cutting and wrapping. Wrap in squares of waxed paper or parchment. If you're a soft caramel person, opt for 245°F. Happy baking! Kye@KAF

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