My caramels are soft and are about 3/8 inch in thickness. I keep my room at about 69 degrees so that they keep their shape while I cut them. I also use small caramel frames (8.5 x 8.5) so that they are easy to handle. I hand dip them in chocolate and when they are done they are about 1/2 inch in thinkness. If I cook the caramel too long, I can not cut them with the cutter. I think maybe rolling the tool over the caramel lightly to mark in one direction and then cutting in the other may help expedite the cutting process. I guess the cutter really isn't meant to be as efficient as you think...I mean...meant to be used to cut in both directions. I have been cutting the caramel with the cutter into long rectangular strips and then going back with an oiled chef's knife to finish them off into squares. By the way, I was recently in New York and went into MarieBelle Chocolates. Her caramels were cut into approximately 3/4 inch by 3 inch long rectangles. Maybe I need to rethink the shape of my caramels...less work with bigger pieces, He! He! I will try the technique you recommended and I will let you know how it goes. Thanks for the advice.
