Hi Barb, I'm gearing up to make a collection of recipes for next Fall and Winter. Trying to get all my baking plans and recipes set now so I don't have to spend the time doing it then, which always seems to happen and then I never get all the baking I want done as I get overwhelmed with trying to decide on new recipes to try! Plus I want to test a few new recipes in the "off" season that I will be giving as gifts so I know how they will turn out. I read your caramel recipe and it's fun family story! I'd like to try these, but I have a few questions. I'm looking for a caramel that looks just like yours! One I can wrap in little squares of waxed paper with both ends twisted like a package! I'm looking for a caramel that can hold its shape at room temperature between 68 to 75 degrees, still holding its shape, yet not get rock hard if it's 60 degrees. You know, similar to the ones you find on some retail cash counters in those tubs sold individually. They always seem to be just the right consistency. One that won't pull out a filling, ha! and doesn't stick to your teeth to the point you get a jaw ache just trying to eat it! Though those are just as delicious and don't get me wrong I love all good flavored caramels, but this time, since I will be gifting them to a variety of folks from elderly to children, I just want to make sure this recipe is intended to come out that way. Of course, I understand the recipe can be just that, but the person making it plays the biggest roll in the final outcome. I'm confident I can follow a recipe to a T. So could you please let me know if you think your recipe fits the description of the type of soft, yet firm, easily chewable, no sucking needed, caramel recipe as it is written and intended? Thank you so much for sharing this recipe!

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