These were so, so good! They reminded me of Worthers, but softer. I made this candy using my pressure cooker pot. It's large enough to accomodate the volume of the caramel since it expands so much during boil, and heavy enough to regulate and hold the heat. Also, if you don't like the texture you get you can absolutely melt these back down and try again. I made an entire batch of these and was just not quite satisfied with neither the texture nor the color, so I tossed them back in the pot for a bit, added some nuts and they were perfect! Finally, I don't have a candy thermometer so I had to do the cold water test. I read somewhere that you should start testing once the bubbles go from the small frothy ones to the larger more defined bubbles. Whether or not it was just dumb luck I don't know, but that's what I did, and it worked for me. Judi K, my tastebuds, my children and my co-workers all thank you for this yummy treat!
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