My husband, my coworkers and I really dig this recipe. The caramels are fresh, buttery, smooth and addictive. I changed one thing about the recipe, however, and added another step - first, I cook it just a little longer to 245 degrees as opposed to 245. Also, I found that if I "polish" the cut caramels with corn starch that they aren't so greasy. I do this by coating each one in corn starch and letting them sit for 10-15 minutes and then wiping off the cornstarch with a cloth or paper towel. The starch absorbs the excess grease without changing the flavor or consistency. This also makes them less apt to stick to the wrapper or plate.

I am a big fan of homemade caramels and these were wonderful! The recipe is simple to make and everone loved it. My only advise would be to use a digital thermometer and remove right at exactly 242 degrees. Any sooner and they are very soft, buttery and not as caramelly (but still tasty). Any later and they are very hard to cut and chew (but still very tasty!). I made these for Christmas gifts and they were very loved.

These caramels are delicious. They are a tad bit on the oily side, so next time I will cut down on the butter. I cook to 240 for a perfect caramel.

DELICIOUS! I used half white sugar and half pourable brown sugar. WOW! I made three batches in less than a week. They make great gifts!

This recipe was awesome! I've never attempted any type of candy before and didn't have a thermometer, so my advise is to use a big pot, due to it bubbles up so high on a low temp. I had to switch pots in the middle of making it. Once the bubbles go down it begins turning more brown and then you can begin to turn up the heat, I did the drop in cold water gig, and it was the best caramel I have ever had. I also made a major mistake, I thought I was supposed to put it on wax paper and let me tell you, don't make the same mistake, unless you like eating wax paper. Thanks for sharing this wonderful recipe.

Simply great. I have always been a Caramel lover. Now I can make it (Thank you)Plus it is so easy to make.

Used vanilla ice cream instead of the evaporated milk and cooked to 230 (we live in high altitute) and they set up perfectly and were GREAT

Caution, just like any taffy like recipe - don't mix while cooking except to prevent scorching. Use a wooden spoon. Keep the thermometer CLEAN and off the bottom. Make sure it is a formable ball rather than soft ball stage. Turned out great using a slightly adjusted mix - less corn syrup and less butter. Next AGUAVE SYRUP! INSTEAD OF CORN SYRUP!!!

Awesome caramels!! I made 2 batches this week, I followed the directions exactly and they turned out perfectly!! They got rave reviews, plus a couple of requests for the recipe! Thanks for sharing!

I've made this recipes soooo many times now it's hard to count and everyone loves them!!! Instead of a 9 x 13 inch pan, I use an 11 x 13 cookie sheet and the size is perfect (plus you get a lot more)!!! A couple of things - I cook mine to 238 degrees and I make sure that I line my pan with foil first before pouring the caramel into the pan. Easy to remove and easy cleanup! Great recipe!!!!!

Can't quite find one reason why I didn't like these. Didn't like the consistency, I expected a harder chew. Didn't like the corn syrupy flavor behind the carmel and they were too sweet to the point that they were not enjoyable.

I have to admit that I cheated and stirred (only once or twice, I couldn't help myself!)after adding the heavy (whipping) cream the second time. The bottom of my pan required much scrubbing, HOWEVER, it was worth the effort. These are the most awesome caramels. Next time, I promise not to stir and see if that prevents the extra "scrub-time."

Great recipe. I make this all the time.I used half white and half brown sugar. I also used 2 tsp of vanilla and 1 tsp. of butter flavor. I cooked mine on medium heat, stirring often until it started to boil, then added the remaining cream and left it alone until it reached 248 degrees. This is a good temp for caramel apples. I'd probably cook it until it reached at least 255 degrees for caramels, though.

I followed this recipe to a T and ended up with a sloppy mess. I was very disappointed after reading the great reviews as I ended up with a sloppy mess. I made absolutely sure that the temperatures were exact. Don't waste your time (or money) on this one.

Mine turned out very oily, maybe if I had used less butter it would have turned out better. They were even on the hard side though I followed the directions. My kids did think they were great.

Great!!! From a 10 year old child that has celiac

Excellent! This was the favorite recipe I have made so far. I did not follow the directions exactly, and this also was my first time doing the ball drop test since I had no candy termometer- it turned out perfect. I added roasted salted sunflower seeds and the flaver combo was pretty good. Thanks for the recipe!