Reviewed: Dec. 17, 2006

I am so excited to finally find a caramel recipe that turns out perfect! I have failed for the last three years trying diffent recipes (too hard, too soft and burned one year). This recipe was super easy to follow. The hardest part was resisting the urge to not stir once all ingredients were in. Thank you!!

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krisk

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Reviewed: Dec. 15, 2006

This recipe is very easy and results in creamy, chewy caramels that won't pull your fillings out. If you don't get them firm enough or cooked to the right temp the first time, don't be afraid to re-melt it down again and heat it up to the correct temp. These are also great with chopped pecans stirred in and look cute wrapped in wax paper wrappers.

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S. Billings

Cooking Level: Intermediate

Home Town: Fayetteville, Arkansas, USA

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Reviewed: Dec. 5, 2006

I was scared to try these as I have never made caramels before. I followed the recipe exactly except that I used Margarine instead of butter. They turned out great, They do take awile to cook I kept them at a low temp. Very creamy and held their shape well. I will be making these for teacher gifts for Christmas this year. A definate keeper!!

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Steph

Cooking Level: Expert

Home Town: Clarion, Iowa, USA

Living In: Bridgewater, Iowa, USA

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Reviewed: Nov. 28, 2006

This recipe is amazing! I was unsure as to how high the heat had to be after adding the second cup of cream but discovered that if the heat was too low the caramel would (obviously) not heat to the correct temperature so I ended up turning up the heat!

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LYNDSAYN1

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Reviewed: Nov. 1, 2006

I've made caramels from a few different recipes, and this one is my favorite. I do, however, tweak it quite a bit. First, I only use 1 cup corn syrup. I boil the 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.

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campagnes

Cooking Level: Expert

Living In: Chattanooga, Tennessee, USA

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Reviewed: Sep. 26, 2006

This is truly a "melt in your mouth" candy....can't stop eating them!!!! Thanks for the recipe!

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Dena

Cooking Level: Expert

Home Town: Griffin, Georgia, USA

Living In: Macon, Georgia, USA

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Reviewed: Jul. 18, 2006

I've never made candy before but I found this recipe to be SOOO easy and very delicious! This one's a keeper!

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Jules214

Cooking Level: Intermediate

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Reviewed: Feb. 14, 2006

Turned out a little soft but it was very tasty. I added pecans and that toned down the sweetness of the caramels. Very good.

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Crystal

Cooking Level: Expert

Living In: Winkler, Manitoba, Canada

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Reviewed: Jan. 10, 2006

Wonderful!!!!!

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Wilhelmina

Cooking Level: Beginning

Home Town: Delfzyl, Groningen, Netherlands

Living In: Wayzata, Minnesota, USA

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Reviewed: Dec. 28, 2005

The flavor was great but they came out harder than chewy. I went to 242 degrees so next time I'll try a lower temperature for a softer candy. Very easy to make and well worth the time.

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LYNN39SCAF

Cooking Level: Expert

Home Town: Philadelphia, Pennsylvania, USA

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Dec. 23, 2005

These are wonderful. We made one batch and plan to make another today or tomorrow! I did use a heavy, tall pan and was careful not to overcook them. About 240 degrees gave us a chewy caramel.

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KATHYINTHEKITCHEN

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Reviewed: Dec. 19, 2005

It would be good to find out approximately how long this needs to boil until it reaches the proper temperature, as mine took an incredibly long time. I also wish I'd read the one further review that said to cook in an extra large pan - I had to ladle out some of the mixture half way through the cooking time because it was boiling over. Also, what temp are you supposed to boil at (without stirring) as my mixture burned on the bottom?

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Jacquita

Cooking Level: Expert

Home Town: Indiana, Pennsylvania, USA

Living In: Centreville, Virginia, USA

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Reviewed: Dec. 5, 2005

These were excellent. Everyone loves them. I had never made caramels before. They are easy to make, they just take a little time. I have the husband and daughter wrap them for me.

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PIPINGTIMES

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Reviewed: Dec. 3, 2005

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!!!!!

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Joan

Cooking Level: Expert

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Reviewed: Nov. 30, 2005

These were fantastic! I impressed the heck out of my family and friends with these delicious caramels. Easy to make....you don't even need to keep stirring after adding cream! Will make again. Thanks

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KATELYNNO

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Reviewed: Oct. 23, 2005

this is a wonderful recipe! i made these a few months ago for friends and had to make it 3 more times due to demand! never had any problems with this recipe. very easy to follow. la la la. i love it! Halloween is just around the corner and i've been dreaming of this caramel for caramel apples! i must leave a warning note though... you cannot eat just ONE! very addictive!!! love it love it love it.

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KIWIKISSES36

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Reviewed: Sep. 10, 2005

in the words of my friend's mother (who rarely eats candy), "either give me the recipe or give me a big jar of them."

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ollie + j

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Reviewed: Aug. 2, 2005

I've been looking for a good caramel recipe for a while now, and I was very pleased with this one. I, as some of the other reviewers, had to adjust the temperature to which I boiled the sugar mixture in order to ensure a chewey and creamy caramel, but my second attempt came out perfectly even though I didn't have any cream on hand (instead, i used a scoop of vanilla ice cream, and it worked beautifully) The caramels are extremely creamy and smooth-- i'll most likely make them again.

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Reviewer:

Kat

Cooking Level: Intermediate

Living In: San Francisco, California, USA

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Reviewed: Feb. 23, 2005

Well worth the time and effort, my family LOVED these caramels. The first time they came out way too hard, so I let them cool, melted them down and brought them back to the right temperature. I added pecans, and heating the mixture again didn't hurt the nuts. Remember to calibrate your thermometer in a pot of boiling water, I live at a really high altitude and my thermometer was off by 12 entire degrees!

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