Hi Jeanne, thanks for sharing your techniques and tools for making a smaller batch! I use a large, sharp chef's knife to cut my caramels. It's helpful if the knife is as long as the slab you're cutting, so that you can cut strips, and then divide into individual pieces. If the caramels are on the sticky side, I work with a small hunk and keep the remaining slab of caramel in the refrigerator. If the caramels are a little on the hard side, they tend to be easier to cut when the caramels come closer to room temperature. Barb

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