Reviewed: Aug. 26, 2009

It don't say if your suppose to stir this or not? I know with peanut brittle your suppose to but not with English Toffie. Can someone tell me?

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Big John

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Reviewed: Feb. 3, 2009

These Caramels are the best!

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Karin

Cooking Level: Expert

Living In: Black Diamond, Washington, USA

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Reviewed: Jan. 12, 2009

I have to agree with all other comments about heating to 240 degrees. This is the most buttery delicious caramel candy, I could eat myself sick! It's also great on pop corn!

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MMUELLER

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Reviewed: Dec. 21, 2008

These were delicious - perfect. They tasted just like my grandmas recipe!! I poured mine out onto a cookie sheet with a lip on all sides to cut flat, square shaped caramels. Like others have said - take it off the heat at 240! They are perfect then. Make sure you recruit someone to help you wrap these up - that part took forever!! We used red colored saran wrap and placed them on a green tray, very cute.

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Christina

Cooking Level: Intermediate

Home Town: Ackley, Iowa, USA

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Reviewed: Nov. 1, 2008

YUM! Super easy. I don't own a candy thermometer (yet!) and just waited for the soft ball stage. I didn't wait quite long enough, so my carmels are pretty droopy. But they taste great!

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designercook

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Reviewed: Dec. 27, 2007

I didn't know caramel candies could be so easy! Much easier than other recipes-- and more successful too! I didn't have whole milk so I tried 1% instead. They still turned out wonderful! Thanks for an easy recipe!

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carl4869

Cooking Level: Intermediate

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Reviewed: Feb. 26, 2007

This is an absolutely deliscious caramel. I have given it to about 10 friends already and they ask for more. If you want THE best flavor out of them add a cap each of coconut and orange flavoring. I'm making them right now. Sweet!

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MEldridge

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Reviewed: Jul. 11, 2006

These are decadent! I had some issues with my candy thermometer, but I cooked it to about 250. I poured the mixture into a greased 8x8 pan. If I do it again, I will definitely line the pan with parchment or teflon coated foil. Once the squares were cut, I stuck them in the fridge for a few minutes, then wrapped them in 3" squares of waxed paper.

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sebat

Cooking Level: Intermediate

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Reviewed: Dec. 6, 2005

After reading everyones reviews, I cooked only till 238 degrees and lined my pan with parchment paper and greased the paper well..had no problem lifting out the entire square (leave an overhang of parchment paper so this can be done with ease), peeling off the paper and cutting the squares with a greased knife.

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COGGHE

Cooking Level: Intermediate

Home Town: Chatham, Ontario, Canada

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Reviewed: Dec. 23, 2004

I was optimistic in making these but was somewhat disappointed with the results. First of all, I had to dump my mixture into a large pan because a medium pan was way too small. The mixture would have boiled over. Second, it took FOREVER to get the mixture to heat up. I finally heated it up to 255 or so. When it cooled, it was hard as a ROCK! Definitely butter the 8X8 dish....it's needed. I couldn't cut the caramel so I put it in a bag and beat it with a hammer (I know that probably sounds funny). The little chunks it made were good but hard. I probably would not make this again.

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KISSYJOY

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Reviewed: Dec. 21, 2004

All that sugar, butter, cream to waste! I followed the recipe exactly, heated to 250 degrees and my caramel ended up rock hard. I bent two spatulas and a knife trying to get it out of the pan (which was HEAVILY buttered). The best part was when I was man-handling the candy to get it out of the pan and the caramel CUT me! Tip: Do NOT heat this to 250, follow the other reviewers and heat to 240 or less.

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MARMARL

Cooking Level: Intermediate

Living In: Nevada City, California, USA

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Reviewed: Apr. 8, 2004

Perfect! I boiled it to 250 on the dot. They turned out great, chewy but firm enough to wrap easily. Also I used one of those foil cookies sheets that come in sets of 2 and are about $1.20 to pour the caramels into. It made everything simpler, and I didn't have to worry about scratching my pan.

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YETTICHILD

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Reviewed: Feb. 27, 2004

Just exellent. I like to do it with just a touch of almond extract and it teast delicious. Well, the candies are a little dificult to estorage, but I strongly recomend any one to try it.

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Ruben Jerez

Cooking Level: Intermediate

Home Town: Zapote, San Jose , Costa Rica

Living In: La Aurora, Heredia, Costa Rica

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Reviewed: Feb. 13, 2003

great tasting!

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AMBICHEER2008

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Reviewed: Dec. 26, 2002

Wonderful! I made these for Christmas and got rave reviews. I cooked the mixture to about 238 deg. and it's chewy, but doesn't get stuck in your teeth. It's a little hard to remove from the pan.... make sure you coat the pan well w/ butter or spray.

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MAGNOLIAWENCH

Cooking Level: Intermediate

Home Town: Missouri City, Texas, USA

Living In: Magnolia, Texas, USA

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Reviewed: Dec. 7, 2000

Great flavor, very sweet! A few notes: Cook to a temperature of about 240 for a chewy caramel; make sure NOT to use a non-stick saucepan; also make sure to grease the pan--cooking spray works great.

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