Caramels II Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 29, 2002
soft caramal that's delicious with other things, not by itself.
Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

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

Reviewed: Dec. 19, 2002
this recipe says, "heat without stirring, to 250 to 265 degrees F", and it burnt! Thanks for helping me waste about $7, and all that time!
Was this review helpful? [ YES ]
20 users found this review helpful

Reviewer:

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

Reviewed: Mar. 29, 2005
I followed the directions to a tee and before i got to 250 degrees on my candy ther. the candy was burnt not to mention i have to soak my pot for it has atleast 1 inch of burnt candy stuck to it. If you read this do not make this caramel.
Was this review helpful? [ YES ]
23 users found this review helpful

Reviewer:

Photo by PEJMO3

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

Reviewed: Jan. 26, 2007
Taste is excellent, but never set up enough to cut into cubes.
Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

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

Reviewed: Apr. 25, 2007
Good!
Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Photo by .

Cooking Level: Professional

Home Town: Bartlesville, Oklahoma, USA
Living In: Austin, Texas, USA

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

Reviewed: Oct. 26, 2007
I loved this recipe, though, I tweaked it a bit. I lost my old recipe for caramel when my computer crashed. I only use it to coat granny smith apples, before coating them in chocolate. I left out the additional cup of sweetened condensed milk. I stirred until it was at soft ball stage, then coated the apples. This doesn't get break-a-tooth hard when you refridgerate it, and was perfect. A tip for cleaning: run HOT water over the pan, it'll gradually melt the caramel away. Cold water just makes it that much harder to get clean.
Was this review helpful? [ YES ]
6 users found this review helpful

Reviewer:

Photo by LYTHA

Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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

Reviewed: Dec. 24, 2007
If I could give this recipe a negative star rating, I would! First it calls for a NOT stirring it, which makes absolutely no sense to me, although we did not stir it and it melted just fine. It also calls for a bunch of white sugar and barely any brown sugar so it comes out looking like a bunch of cooked grease. Ours did not set up, we followed directions exactly and ended up with a huge sticky mess to dump out. Guess I am going back to my old recipe for caramels....at least I know it works!
Was this review helpful? [ YES ]
7 users found this review helpful

Reviewer:

Cooking Level: Expert

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



 
ADVERTISEMENT
Go Pro!

In Season

Guilt-Free Munchies
Guilt-Free Munchies

Get healthier takes on your favorite between-meal snacks.

Back-to-School Eats
Back-to-School Eats

Get recipes that work for your busiest days.

Subscribe Today! Only $7.99
Subscribe Today! Only $7.99

Delicious recipes, party ideas, and helpful cooking tips! Get a year of Allrecipes magazine for just $7.99!

Related Videos

Caramels

See how to make chewy, satiny-smooth caramel candies from scratch.

Buckeye Balls II

Watch how to make this peanut butter and chocolate candy.

My Amish Friend’s Caramel Corn

See how to make a top-rated caramel corn recipe.

Recently Viewed Recipes

You haven't looked at any recipes lately. Get clicking!
Quick Links: Recipe Box | Shopping List | More »
 
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States