Reviewed: Mar. 24, 2009

This recipe didn't blend very well - we have brown specks throughout. My daughter checked the temperature with our new candy thermometer - but it just didn't ccok up as nicely as we expected. While it tastes good - we won't use this recipe again.

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Atlasnamy

Cooking Level: Intermediate

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Reviewed: Oct. 18, 2008

If you heat this long enough it can be good to make lollipops. Only thing I changed was I used less white sugar and more brown sugar, I eyeballed it so maybe difference of taking away a third of the white and adding 2/3 more brown. And I sprinkle kosher salt with the brown sugar it gives that sweet salty taste like in those expensive seasalt caramels. It didn't come out grainy at all. Very tasty

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Silk Starlight

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Reviewed: Aug. 19, 2008

I'll admit that I am a first time caramel (candy) maker, but I did not care for this. I mean... how do you get the sugars to melt to 250 degrees without burning the sugar? (Yes I have a candy thermometer.) Stiring obviously made it worse. Not only was it grainy, but it had burnt chunks it it.

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Mendi

Cooking Level: Expert

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Reviewed: Apr. 6, 2007

Finally! A caramel recipe that doesn't require corn syrup. Those of us with corn allergies salute you!

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Shana

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Warner Robins, Georgia, USA

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Reviewed: Dec. 21, 2005

I was really unhappy with the results of these caramels, they are sugary texture and I threw out the whole pan. Use the recipe that has corn syrup in it!!! I learned the hard way...........

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kickersmom23

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Reviewed: Dec. 7, 2005

Just a quick comment to the readers that had sugary caramel... NEVER under any circumstances scrape the pan. The tiny sugar crystals on the sides of the pan can and will crystalize your caramel, resulting in a grainy, yucky caramel. Return it to the pan and boil it on medium-low just until the sugar crystals are dissolved, about 5-10 minutes.

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Bethany

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Reviewed: Nov. 13, 2004

This recipe didn't turn out for me at all. I too noticed a grainy texture in the final product, and weird flavor. I ended up throwing all of it out.

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Shekneequa

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

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Reviewed: Mar. 30, 2004

I was glad to find this recipe because I didn't have any corn syrup on hand. I followed the directions and even used my candy thermometer but was disapointed because they turned to sugar - grainy, not chewy at all. I have never had caramel do that before. Tasted okay but won't make again.

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ANNERS

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Reviewed: Dec. 3, 2003

Recipe is too sweet and does not taste as good as other caramels. Cooked it to 260 but never got hard enough. Go with a recipe that calls for cream and corn syrup (it will be much better and not as sweet).

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SWERVED12

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Reviewed: Jul. 3, 2002

i found this recipie to be way too sweet and it never became the correct texture. Perhaps i did something wrong.

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DUCKN

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Reviewed: Dec. 10, 2001

Linda, Thank you for this recipe! I am a really busy Mom that needed to adjust my candy making time but keep the quality as good as the longer versions. These caramels are excellent! Easy to cut and smooth and rich to eat! BUT the best part is these are so easy! Thank you!

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RACHAEL SCHINDELDECKER

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Reviewed: Dec. 4, 2001

I don't know if I did something wrong, but this recipe didn't work for me at all. It turned out very hard, crumbly, and way too sweet. I had better luck with another recipe.

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SARAHBEAN5877

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Reviewed: Nov. 15, 2001

Really good, espacially if you are allergic to corn syrup.

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SAGE_OF_HALO10

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Reviewed: Oct. 30, 2001

This is my favorite caramel recipe because it's so much faster than the original that calls for cream. I've been making this for years and it's never failed! A must for the holidays - good for caramel apples too!

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