Reviewed: Apr. 26, 2012

Even though I don't have a candy thermometer, I have never had a problem making caramels. I always just judge by ball stage. This one turned out grainy and I had to avoid scraping the burnt sugar off the bottom of the pan. It doesn't melt the sugar before it gets to the point of burning, no matter how slowly to heat it.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jendanielle

Reviewed: Oct. 1, 2011

Didn't turn out for me. Tasted ok but was grainy. I'd like more specific instructions.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Heather

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Kalispell, Montana, USA

Living In: Phoenix, Arizona, USA

Reviewed: Sep. 8, 2011

I'm not sure why other reviewers didn't stir their caramel mixture while cooking? It doesn't say not to! Anyway, my caramels turned out delicious! I turned off the heat once my mixture hit 245 degrees F because the temperature keeps rising once the heat is off. I poured my mixture in a buttered glass dish and refrigerated. I will definitely make again!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

SARAHSWING

Cooking Level: Intermediate

Home Town: Anaheim, California, USA

Living In: Cypress, California, USA

Reviewed: Jan. 30, 2011

This turned out to be Carmel fudge. They tasted ok for Carmel fudge but I will continue to search for a Carmel recipe.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ALI-SHAE

Reviewed: Nov. 16, 2010

I *love* this recipe and make it with my own condensed milk to keep it corn-syrup free. It looks like a lot of the reviewers didn't make this right! The trick with most all candies is to leave them alone ... stirring or scraping is what makes grainy candy that doesn't set up. Also - do not trust your thermometer, they're frequently inaccurate and cannot account for environmental factors. The cold water in a cup is a much better gauge and never fails me! Next time, just let it cook then dump it out in the pan; it's absolutely perfect :) Excellent recipe, can't wait to make more for Christmas.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

guacamoley

Reviewed: Oct. 27, 2010

i followed the recipe and while the caramel was hot, it looked good. i did the water test multiple times and each time the caramel resembled actual caramel, but when i poured the caramel to cool it started to look less shiny the cooler it got and by the time it was room temperature, it was caramel flavored FUDGE. i did not find it very enjoyable, i couldn't even get the little kids to eat some. they were not happy.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Love to bake

Cooking Level: Expert

Home Town: Fort Wayne, Indiana, USA

Reviewed: Oct. 1, 2010

Rich and creamy! I think the secret is to melt the butter, then add the sugars. Add the condensed milk last, when the sugars have mostly melted. Also, I used dark brown sugar instead of light, and only used 3/4 cup of white sugar.

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

opendoor33

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.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Atlasnamy

Cooking Level: Intermediate

Living In: Lancaster, Pennsylvania, USA

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

Was this review helpful? [ YES ]
10 users found this review helpful

Reviewer:

Silk Starlight

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.

Was this review helpful? [ YES ]
5 users found this review helpful