Made this recipe for a picnic. I did add a handful of Craisins because I like the sweet/savory flavor of dried fruit with onion. I also used pre-packaged pre-cooked bacon bits instead of cooking bacon. Everybody raved about the recipe and I told them I got it off of this website. When I got home I realized that I forgot to add the lemon juice. Next time I won't forget it and I bet it will be even better. Excellent. You and your guests will be going back for seconds.

Reviewed On: Jun. 13, 2009

This is the first time I have ever made candy. This recipe was very easy. I have a digital thermometer and calibrated it in boiling water just like some of the reviewers suggested. I cooked the first batch that I made to 248 when I thought I smelled a little bit of a scorching smell. I took it off of the burner immediately. The caramels turned out good but had the hard stick-to-your-teeth consistency and taste of a Sugar Daddy Pop with just a very slight hint of bitterness. I took the second batch only to 243 degrees and it turned out perfect ... buttery, silky and melt in your mouth. Things to remember ... Keep your heat low. It takes a long time to get your caramel mixture to the right temperature. If your burner isn't low you will scorch the caramel - it will be bitter. Secondly, if at first you don't succeed try try again. You won't be sorry!!!!

Reviewed On: May 11, 2006