I make caramel every year around Christmas time. Making it is easy but cutting it into nice pieces is for tricky for me. Any tips on how to make it easier? I was thinking something like this might be useful. However, I can't find any divided pans in sizes appropriate for caramels.
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Have you tried using a warm knife? If you have a large jug then dip your knife in hot water and, wiping off the excess, leave the blade a little damp for each slice. The water helps the caramel from sticking to the blade too. (too much water will ruin the caramel however)... |
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