Jim, I'm so glad you're going to try this recipe! I would wait until the caramels are completely cool and easy to cut. Sometimes chilling the caramels in the refrigerator makes for easier cutting, but if the caramels seem on the hard side, allowing them to sit at room temperature for a bit will help prevent the caramels from breaking when you cut them. It all depends on how hard they cook up. My ideal caramel consistency is very firm in the refrigerator, but soft enough to cut easily (without being too sticky) after sitting out at room temperature for about 30 minutes. I hope you have fun and enjoy these delicious caramels! Barb

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