Reviewed: May 17, 2012

Mine didn't turn out. How long does it take to cool. I cooled it overnight then put it in the fridge and tryed to cut it and it was mushy at the bottom... I'm disappointed but maybe I did something wrong...

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Courtney

Reviewed: Dec. 24, 2011

After having issues with two different Martha Stewart recipes for caramel I just about gave up. I had promised my son caramel on Christmas and that's what kept me trying. I finally found this recipe and said what the heck might as well. Not only did this recipe take a quarter of the time to cook, but the color is amazing as well. The other caramels didn't set but this was well on it's way to setting within minutes. Thank you so much! I let it set on the spoon so I could assess the flavor (quality control you know lol) and much to my delight it was amazing! Better than Martha Stewart's recipe by far. Thank you for helping me not break a promise to my son and for sharing such a wonderful recipe!!! P.S. I cooked it until it reached 125 C and it turned out perfect. Nothing wrong with this recipe at all.

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cpeck09

Reviewed: Dec. 22, 2011

I used the condensed milk instead of heavy creme, and cardamon instead of vanilla. They turned out amazingly!! I am really really thrilled and are giving some away as presents!

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whisperinseattle

Reviewed: Nov. 14, 2011

I used this resipe last year and loved it. It was so easy to make and everyone loved them. This year i am going to try rum extract insted of vanilla.

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KrisB

Reviewed: Oct. 28, 2011

these are great...I used a cookie sheet so they were not as thick and then dipped them in chocolate and put a few salt granules ....great salted caramels

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nancysw

Reviewed: Jun. 20, 2011

Cool!

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recipe1

Reviewed: Apr. 25, 2011

Amazing, simple, and delish! My first attempt at any sort of candy and it got RAVE reviews from everyone. Thanks! Hint: Start with your biggest pan to avoid changing pans two times! (I didn't know how much it expanded when it cooked, LOL!)

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KKNORE

Reviewed: Jan. 2, 2011

they never got hard enough and were greasy. The taste was only ok I wont make again, I cooked to 125c

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kathymcelhose

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Cooking Level: Beginning

Reviewed: Jan. 1, 2011

These are easy and delicious. Make sure you use a large enough pan, at least a 3 qt sauce pan, because when the sauce boils, it increases in volume quite a bit. We used both a candy thermometer and the cold water method. I don't think you want to go all the way to the hard ball stage if you want chewy caramels. We used the soft ball stage, which was 252 on our thermometer. We also lined the 8X8 pan with wax paper, letting it hang over the sides of the pan, for easy removal of the candy. A pizza cutter was handy for cutting the candy once we had cut it into strips with a knife.

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