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The better the quality of chocolate used in these caramels, the more delicious the result. Caramels should be individually wrapped in cellophane or waxed paper the moment they are cut or they will absorb moisture from the air and begin to ooze.

Source: Martha Stewart Living, December/January 1995
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  • cmtoriegmailc
    27 DEC, 2016
    I too have made this every year for Christmas since published...not sure why the ratings are so low, it is a perfect recipe and not very difficult at all.
    Reply
  • MS10620590
    23 DEC, 2016
    I've been making these almost every Christmas since it was published in the magazine for my grandmother. It was her fave as it didn't stick to her teeth! My sister requested it this time.
    Reply

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