Instructions

1. Chill your caramel in the freezer for 20 minutes, or until slightly chilled to the touch.

2. Cover your carving board with wax paper. Remove your chilled caramel from the pan and place it on top of the waxed paper.

3. Run your knife under hot water until the blade is warm to the touch. Dry the knife with a clean kitchen towel. Spray your knife lightly with cooking spray. Do not use olive oil as this will drastically change the flavor of your candy.

4. Score the top of your caramel before you cut. The desirable size is a 1-inch square.

5. Cut your caramel along the scored lines with a sharp clean cut. Press the tip of your knife into the side of the caramel farthest from you and draw the knife to you swiftly and evenly.