[Caramel Tools: Rulers, Cutters & Transfer Sheets]

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.

[Caramel Tools: Rulers, Cutters & Transfer Sheets]

I have one of these cutters, but I am amazed that you can actually use it to cut all the way through caramel.  You would have to be well above the caramel & press down extremely hard to get it to cut. The slabs I have been making are about 3/4" thick. How thick is your caramel? I use it mostly for marking the caramel for a consistent size.  I then come back & cut it with a chefs knife. It is easier. I would like to do the cutting with this cutter. I would be interested in your technique.

Since you can make the first cut, you would probaly need something or someone to hold the rows of caramel together so it is a slab as before first cut. Make a pass to mark your line. Then try starting to cut outward from the center making the groove deeper until you are through.

Even in Greweling's book (page 189), it looks like he is using it portion out the slab of caramel. If you look at the picture on page 208, the caramels are square but the edges are a bit rounded

Let us know if you can get it to work & the technique you are using.

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[Caramel Tools: Rulers, Cutters & Transfer Sheets]

Using a multiblade cutter for caramel I do fine with the first cut, but when I make the second cut at 90º to the first the carmel gets smooshed and the squares are not square.

Anyone have any ideas on how to prevent this from happening?