Caramel Candies Recipe Reviews - Allrecipes.com (Pg. 5)
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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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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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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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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9 users found this review helpful

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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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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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106 users found this review helpful

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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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136 users found this review helpful

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Displaying results 41-47 (of 47) reviews

 
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