http://www.copykat.com/2009/02/07/fannie-mae-caramels/ You have tried it in a restaurant, now make it at home. Thu, 18 Mar 2010 13:01:19 +0000 http://wordpress.org/?v=abc hourly 1 http://www.copykat.com/2009/02/07/fannie-mae-caramels/comment-page-1/#comment-910 Kathleen Fri, 11 Dec 2009 00:23:05 +0000 http://74.220.219.67/~copykatc/?p=1162#comment-910 you probably didn't let them cool long enough. I make these every year, with the nut, and they are never stringy. And maybe you didn't cut the pieces all of they way down. you probably didn’t let them cool long enough. I make these every year, with the nut, and they are never stringy. And maybe you didn’t cut the pieces all of they way down.

]]> http://www.copykat.com/2009/02/07/fannie-mae-caramels/comment-page-1/#comment-319 NrseKim Tue, 18 Aug 2009 01:40:20 +0000 http://74.220.219.67/~copykatc/?p=1162#comment-319 I made these.....even went to 245degrees because I wanted to ensure I would be able to wrap them individually. They were very difficult to cut and stringy when I tried to pull them apart. I did omit the nuts.....so my question is this: Is it supposed to be a very soft caramel? If so then the texture stands to reason. With the nuts it would stand up a litle better. Thanks....... I made these…..even went to 245degrees because I wanted to ensure I would be able to wrap them individually. They were very difficult to cut and stringy when I tried to pull them apart. I did omit the nuts…..so my question is this: Is it supposed to be a very soft caramel? If so then the texture stands to reason. With the nuts it would stand up a litle better. Thanks…….

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