I made these caramels yesterday after finding the recipe via Yummly. Let me say, one of the best caramels I have ever eaten! I was worried due to some reviews saying cook to a higher temp and some saying a lower temp so I went with the recipe and pulled it off at about 248 or so. Perfect! I halved the recipe and lined a 9 x 13 baking sheet (not the high side one used for cakes but a cookie sheet) with foil and sprayed lightly with cooking spray. Turned out FINE! Left them to cool for hours while we went out to eat and came back and cut them in strips then cut each strip into about 5 pieces and rolled up the short cuts. It made around 60 pieces of caramel this way. Wrapped in waxed paper and sent them to work with my husband where they got rave reviews! I am definitely using this recipe for my Christmas candies. Next time I will try using a 9 x 9 pan so they will be thicker and I won't have to roll them. The resulting product was creamy and chewy and soft and delicious. Tasted like a brand name store bought wrapped in foil. By the way...I found a lot of reviews saying it takes close to an hour or more to get to the right temp...I don't know if mine was different because I did a half batch or not, but mine didn't take nearly as long to get to 250 cooking on about medium to medium high (6 or 7) and it didn't scorch at all. I continuously whisked it and it was fine.

Reviewed On: Sep. 11, 2011

Improve your glaze for a pumpkin cake by adding 20 drops of yellow food coloring and 5 drops of red food coloring. It makes the prettiest pumpkin orange color!!

Reviewed On: Nov. 21, 2009

I honestly don't see why people are having trouble with this recipe. The DH and I wanted to make some oatmeal raisin cookies for his grandparents and I searched the net and found this recipe. I'm glad I didn't read the reviews at first because if I had I wouldn't have discovered this amazing recipe. I am definitely adding this one to my staple cookbook recipes. LOVE IT!!

Reviewed On: Apr. 1, 2009