Hi Sam, when cooked to 248F these caramels are fairly firm at room temperature, but still melt in your mouth. I generally refrigerate them or freeze them for long term storage, but they keep very well, and will definitely soften up nicely at room temperature. Cooking to the proper temperature is key here, and if you find you prefer a slightly softer caramel you could cook to a 246-247F, but I prefer the ease of handling that comes with a slightly firmer caramel. This is definitely a recipe that you could make well ahead and freeze the wrapped caramels. 

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