Reviewed: Dec. 13, 2004

Excellent recipe! This recipe has become one of my holiday favorites. It always gets rave reviews and requests for the recipe. I have been doubling the recipe (using a nice thick copper bottom pot) and adding several cups of toasted pecan pieces.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Ruth Y.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 20, 2004

I made this recipe and everyone loved it. I substituted splenda for the sugar and it still turned out great.

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

P810GRARNDMA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 28, 2004

I have never, ever experienced homemade caramels that were this unbelievably delicious!!!!!!!!!! The flavor and the texture were both PERFECT. I followed the recipe EXACTLY, and all I used was one of those cheap candy thermometers you buy at the grocery store. A word of caution: Use a LARGE heavy saucepan; the mixture expands quite a bit as it gets hotter.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Nopster

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Jul. 5, 2004

This recipe tastes very delicious. It has a wonderful buttery richness. I halved the recipe and used an 8 x 8 pan, and it still turned out well. I didn't have a candy thermometer, but luckily I didn' cook it too longt; it has the perfect, chewy consistency. I will definitely make these again.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Shekneequa

Cooking Level: Intermediate

Living In: Minneapolis, Minnesota, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 13, 2003

Yummy! I lost my mom's recipe for caramels and this one was just like it. You have to watch the cooking time, each year I have to make two batches because the first one never turns out right. (My candy thermometer was broken.) This is a great recipe! I'll make these again, each year for Christmas. They're great to give as gifts.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

SHERRIBERRI519

Cooking Level: Expert

Home Town: Romeo, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 9, 2003

Yummmm!!! I've made a couple batches so far and they keep dissapearing! I found that as long as it's heated to between 238 & 242, they come out so soft and chewy! For a carmel sauce, stop it at about 220-225. I found that I wanted to add an extra dash of vanilla. I add marshmallows to one batch and made Carmarsh and oh was that wonderful... same with the Pecans.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

MILKEKAT

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 8, 2003

These are delicious caramels, but either they are supposed to be gooey at room temperature, or I didn't cook long enough. We have to keep them refridgerated. They also are not very dark, so next time we're going to substitute in some brown sugar and a little less butter and see how they turn out.

Was this review helpful? [ YES ]
1 user found this review helpful