Reviewed: Mar. 4, 2012

These were wonderful and highly addictive just they way the recipe was listed. Thanks!

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Reviewer:

Ladybug

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Cooking Level: Expert

Home Town: Flagstaff, Arizona, USA

Living In: Marion, Ohio, USA

Reviewed: Jan. 29, 2012

I got them up to temp. but didn't harden. Still good I chilled, wrapped and then kept them in the fridge.

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Reviewer:

Joe

Cooking Level: Expert

Living In: Findlay, Ohio, USA

Reviewed: Dec. 9, 2011

I had never attempted caramels before, and this recipe worked well for me. I read many of the other reviews and used some suggestions. I used 1 stick of butter only, and I substituted 1 c of brown sugar for the white. I was careful to use medium heat to bring to a boil, but after adding the rest of the cream I slowly turned up to medium high, as it was taking a LONG time to heat up. I went to 238-240 F. I used a large pot as recommended. I'll add these to my Christmas repertoire now!

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Reviewer:

MONICAMN

Reviewed: Dec. 9, 2011

I subbed dark corn syrup (I always use this in caramels) and brown sugar for half of the sugar. Resulted in wonderful, rich caramels. I also sprinkle some with sea salt for salted caramels. Yummmmmmmmmmy. The basic recipe is incredible. thank you. I also doubled this recipe, which I don't recommend unless you have helpers for the stirring. It took 1 1/2 hours for them to come to the right temp. I now have arms like Popeye! But, worth it! Excellent recipe.

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Reviewer:

SAMIAM997

Reviewed: Nov. 6, 2011

I have about the same recipe. I add a can of sweeten condense milk in too.

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Reviewer:

Beau

Reviewed: Sep. 29, 2011

I replaced the corn syrup with honey and molasis and I did not bother with a candy thermometer, I just checked for the hard ball stage. It is a good recipe for playing with, and I plan to make lavender flavored caramels next time.

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Reviewer:

Storm Daughter

Cooking Level: Expert

Reviewed: Sep. 25, 2011

This is a fantastic caramel recipe! I whipped this up one night when I was really craving caramel apples. I was able to size it down for just two apples (as I'm the only one in my household) and it still came out beautifully. So delicious. I'll definitely be making this again and again. Thank you.

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Reviewer:

Akey

Cooking Level: Intermediate

Living In: East Providence, Rhode Island, USA

Reviewed: Aug. 14, 2011

Read other reviews and used white and brown sugar and only 1 c. Karo syrup. I sprinkled the top with coarse sea salt when finished. These got rave reviews! Thanks!!!

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Reviewer:

TaraV1976

Cooking Level: Intermediate

Home Town: Greybull, Wyoming, USA

Living In: Casper, Wyoming, USA

Reviewed: Jun. 29, 2011

this recipe didn't work for me. i tried it with my friend and the carmel turned to hard to bite.

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Reviewer:

hokie girl

Reviewed: Jun. 1, 2011

These were butttery and had a nice smooth texture, but they didn't take on the deep caramel flavor I was looking for. I would try this recipe again with more sugar and less corn syrup, as 1 1/2 cups isn't really necessary to keep the sugar from crystallizing and it doesn't bring that deep caramel flavor. That being said, this recipe results in a nice light, buttery, caramel.

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