Reviewed: Nov. 7, 2009

I really enoyed this recipe "as is". I read several reviews were people had problems with the consistancy of the caramel. 245 t0 250 degrees is the standard for firm ball stage at sea level. If you are above sea level then you should use your thermometer to see at what temperature water boils at your altitude. You then subtract that temperature from the standard of 212 degrees that water boils at sea level. Using that differential, subtract it from the standard 245-250 firm ball stage and that will give you a more accurate temperature of what the firm ball stage is at your altitude. EXAMPLE: I live at 4700 ft. water boils here at 213 degrees. For firm ball at my altitude I shoot for 236 to 241 degrees. Also, you should shut the heat off a few degrees early as the temperature will continue to rise even after you remove it from the heat. I hope that this helps.

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Brett Janicek

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Reviewed: Aug. 10, 2009

I used half the butter that the recipe called for and no vanilla. I was really pleased with the results. When the caramel was cool enough to the touch but still pliable, I ripped off pieces and rolled them into little balls. When the balls were completely cool, I bathed them in good, melted chocolate and left them to cool. Wow! Little caramel chocolate poppers... what a treat!!

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GLITZYSTAR

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Reviewed: Dec. 27, 2008

One word is enough. AWESOME

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Mark H

Cooking Level: Intermediate

Home Town: Breese, Illinois, USA

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Reviewed: Dec. 24, 2008

just as good as Caramels... less ingredients, so I like that alot!

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RLSWKNDR

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Reviewed: Dec. 15, 2008

These are very tasty...at least the part stuck to my spatula was! They are in the fridge cooling as I type. I cooked on low so I didn't burn the caramels, but it took over an hour to get to 242. I cranked the heat up gradually to get it to boil faster, but still kept it no higher than level four on my cooktop.

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MrsFisher0729

Cooking Level: Intermediate

Home Town: Jonesboro, Arkansas, USA

Living In: Dallas, Texas, USA

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Reviewed: Dec. 15, 2008

So Yummy- easy to make and delicious! I'm making my second batch today!

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iwannabeabaker2

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2008

First, I only use 1 cup corn syrup. I boil the sugar (1/2 brown sugar) and corn syrup to 350 degrees, then remove from heat and add butter (only about 1 stick, usually less) and 1 tsp. salt. Then I add the cream to the mixture, but I heat it first. Add the hot cream in a slow stream while stirring constantly, then return to the heat and boil to 250 degrees. Comes out perfect every time. Pour into greased 11 x 13 pan.

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carollou3

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Reviewed: Apr. 22, 2008

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.

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SHALOZBY

Cooking Level: Intermediate

Home Town: Auburn, New York, USA

Living In: Metuchen, New Jersey, USA

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Reviewed: Feb. 19, 2008

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.

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SCRAPPIN

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2008

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.

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Becky Halko

Cooking Level: Intermediate

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Reviewed: Dec. 27, 2007

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!

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anabel

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Reviewed: Dec. 23, 2007

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.

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EARTHLYCHARM

Cooking Level: Beginning

Home Town: Dayton, Ohio, USA

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Reviewed: Dec. 22, 2007

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

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Sean Anderson

Cooking Level: Expert

Living In: Spokane, Washington, USA

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Reviewed: Dec. 22, 2007

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

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kayc

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Reviewed: Dec. 18, 2007

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!!!

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Meehlticket

Cooking Level: Intermediate

Home Town: Saint Paul, Minnesota, USA

Living In: Daphne, Alabama, USA

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Reviewed: Dec. 17, 2007

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!

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CASSIE

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Reviewed: Dec. 9, 2007

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.

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Linda

Cooking Level: Intermediate

Living In: Lawrenceville, New Jersey, USA

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Reviewed: Dec. 8, 2007

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."

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ape

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Reviewed: Nov. 28, 2007

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.

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SLN1999

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Reviewed: Nov. 25, 2007

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.

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MONTYMUTT

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