Caramels

Wrap individually in parchment to prevent sticking

Keep in an airtight container away from heat and humidity; they soften in warm conditions

Use a candy thermometer to reach the right stage (typically 240–248°F for soft caramels)

Let caramel cool slightly before pouring to avoid burning yourself

For homemade caramels, brush the sides of the pan with water during cooking to prevent crystallization

Butter wrappers or parchment between layers to prevent sticking during storage

Cooking caramel too high or too fast, turning it bitter or burnt

Not using a thermometer and guessing the doneness stage

Stirring too much during cooking, which causes crystallization

Adding cold cream to hot caramel too quickly, causing splattering