Caramels II Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jun. 29, 2002
soft caramal that's delicious with other things, not by itself.
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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!
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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.
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Reviewed: Jan. 26, 2007
Taste is excellent, but never set up enough to cut into cubes.
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Reviewed: Apr. 25, 2007
Good!
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Cooking Level: Professional

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

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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.
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Cooking Level: Intermediate

Living In: Baltimore, Maryland, USA

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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!
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Cooking Level: Expert

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