Reviewed: Oct. 30, 2009

Delicious!!! Better than those you buy at a candy store. A made this recipe last night and I just finished cutting and wrapping them. Very easy to do, a little boring wrapping the 110 pieces that I had. I use the pizza cutter and a brownie server to cut them. I’m going to give them as Halloween treats for my coworkers to avoid eating all by myself.

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Azahar

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Reviewed: Oct. 27, 2009

Simply delish!! I used dark corn syrup and a little honey as I didn't have quite enough corn syrup. Again, simply delish, everyone enjoyed them. I at 300 ft elevation and cooked to 145 initially. They were a bit soft for me, so I cooked again then next day right to 150. Perfecto! Also, I used parchment paper instead of greasing a pan and it worked great. It was a little hard to get the parchment fitted to the pan I was using, but just a small problem. I used a 5qt enamel coated cast iron pan (Le Creuset), and I don't even think I needed to stir it, but I did most of the time as I wanted to make sure it didn’t scorch. I did leave it for 10 minutes and came back and it was fine. I used about 1/2 heat on the largest of my gas burners. It took about 75 minutes total to get to 150. I want to try this recipe with some coffee flavoring added.

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mshilko

Cooking Level: Intermediate

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Reviewed: Oct. 4, 2009

These caramels are awesome!!!!! I have been looking for a great and easy recipe and these are by far the BEST. Best homemade caramels I have ever made. Can't go wrong with this recipe. Put on a cookie sheet made 130 pieces.

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sweetbugg

Cooking Level: Intermediate

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Reviewed: Aug. 15, 2009

OMG!!!!! My friends mom makes the best caramels during chistmas and she always gives my fam a big batch. But throughout the year when i need a caramel fix i go right to this recipe, its awesome!!!!!!! Thank you!

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2ndGenerationBaker

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Reviewed: Jul. 26, 2009

I made a half batch to use up some heavy cream and evaporated milk I didn't want to waste. The recipe doesn't specify, but you will want to use salted butter for this recipe, or add salt if you are using unsalted. I used my regular unsalted butter, and it definitely needs salt. This is a pretty easy and straight forward recipe; it would be good for someone making caramels for the first time. I do agree with others that only going to 240 or 245 degrees would be better. While they weren't bad, they just weren't nearly as good as some other recipes I have made, so I doubt I would make these again.

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porkchop

Cooking Level: Intermediate

Home Town: Glendive, Montana, USA

Living In: Bloomington, Minnesota, USA

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Reviewed: Jun. 28, 2009

Very good. It is important to note that it does take time; however the results are worth it! Lots of requests for these around the holidays.

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ALISSASMOM

Cooking Level: Expert

Home Town: West Saint Paul, Minnesota, USA

Living In: Saint Paul, Minnesota, USA

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Reviewed: May 21, 2009

This is the best recipe for caramels that I have tried. It takes almost 45 min. of cooking and stirring, But it is worth the smooth creamy texture. I used the non-stick foil paper in the bottom of the pan that I poured the caramels into. Then I lifted the caramels out after the cooled, and cut them with a Pizza Cutter. It worked so much easier and neater.

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PolarbearLS

Cooking Level: Expert

Living In: Winnetka, California, USA

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Reviewed: Apr. 24, 2009

WOW! DELISH! Tastes like I bought it! However, I used wax paper and the paper stuck to the bottom of the caramels and won't peel off. Whoever eats these has to also eat some paper but it's that good! The first time I made it, I guess it wasn't hot enough so I put it all back in the pot and recooked it; a lot faster to do the second time around. When it was cool, it was SUPER hard to cut. I think I'll go buy some special scissors because my hands hurt real bad.

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MissPile

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Reviewed: Mar. 3, 2009

This is a fantastic caramel recipe. I make it every year for the holidays. It is a time consuming art. The recipes says to cook to 250 degrees but I cook it a little more than a soft ball stage. I sometimes add pecans and it is awesome. If made correctly this is the best. My family asks me every year to make this. I give it away as gifts for family and friends and if I happen to miss someone they get upset.

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Danielle

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Reviewed: Jan. 31, 2009

Great Recipe! I use all brown sugar and maple/agave/brown rice syrup or honey depening on other things I might be adding, like spices/etc. Sometimes I use some bacon grease along with butter, adds a nice flavor. The basic recipe is great though! Ice water or a digital thermometer to tell when done. I have made wonderful toffe using this recipe because the glass ones are hard to read, oops.

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Talisha

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Reviewed: Dec. 30, 2008

Easy and delish! Subbed a can of coconut milk for the evap milk with excellent results! Thanks for the recipe.

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deedles

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Reviewed: Dec. 23, 2008

It tastes great but, takes forever to make. Rome wasn't built in a day either. Right? I stirred for alteast 1 1/2 hours until it finally reached 250 degrees. This is my first time making caramel too. They were a bit too stiff for me, but everyone else absolutely loved them. I just put a piece on a spoon and let it sit in my coffee to soften for a couple of seconds. Make sure you wrap them in wax paper to store them. I tried putting pieces in those little cute petite four paper cups and putting them on a platter and then in a zip lock bag. It makes them start to soften on the top too much. Not sure why? Odd?, but I ate them too!

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Biker Chick

Cooking Level: Expert

Home Town: Elmont, New York, USA

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Reviewed: Dec. 20, 2008

I'm so upset. I made a double batch of this caramel because I thought it sounded like a sure thing. I was going to include some creamy caramels in my Christmas goodie boxes that I give away each year. Well, I now have 2 large pans of toffee. It is THAT hard. I can chip away at it and get a little shard of toffee. I started by callibrating my thermometer. Then I read the reviews and decided to bring it to somewhere around 240-245 to make sure I get a soft & creamy consistency and I am not exaggerating when I say it took 2 1/2 hours to bring it to that temperature (and I started the caramels at 11:00 pm - I was not happy at the end). I stirred constantly for 2 1/2 hours! I had the heat adjusted to between 5-6 - I really wanted to prevent scorching. At the end I could tell it was not going to be creamy. I should have done the test where I drop a bit in cold water. I'm so disapppointed and TIRED. I guess I will have to find a recipe that takes a lot of toffee bits. I don't know what to assume about the suggested temperature for this recipe. It did NOT work for me.

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nilla

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Reviewed: Dec. 12, 2008

I love this recipe, i've made it several times usually for Christmas i have yet to review it but i tried a new variation on it today and it is out of this world good! They are great as is of course but the hubby loves these raspberry caramels from a local chocolate shop here. They are very expensive however so i decided i'd give it a go. I added 2T raspberry extract instead of vanilla. They are so good! Every bit as good as the expensive ones! after they are cooled and cut i dip them in melted dark chocolate and then drizzle with white chocolate. YUM!

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BPRWATSON

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Reviewed: Nov. 26, 2008

Best caramels ever!! Been looking a long time for one that has the correct consistency and just the right sweetness. Recommend highly.

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ZHEART

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Reviewed: Nov. 20, 2008

I wish I could give this recipe 4 and a half stars. These caramels are abolutely delicious. I have made them several times, and I have found just a couple problems with the recipe. One, you need a LARGE saucepan. There is no way this recipe will fit in any of my medium pots. And when I cut them into normal size caramel pieces I get approximately 200 caramels, not 60. The other thing I should mention is that cooking to 250 is too long. I have a carefully calibrated candy thermometer and when I cook to 250 the caramels are too hard. I have found that 246 is the best temperature.

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HUGSMOMMY

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Reviewed: Nov. 11, 2008

If there were more stars to give I would give them to the person that shares this with everyone. You make alot of people happy.

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Doris

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Reviewed: Nov. 4, 2008

I thought I had the best caramel recipe..I couldn't find mine so we tried this one. Delicious! I won't go back to my old one.

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amy

Cooking Level: Beginning

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Reviewed: Nov. 2, 2008

I've made these three times now. Each time they've turned out perfectly. They are by far the best tasting caramels I've ever eaten, and they are so soft and chewy that they just melt in your mouth. I get so many compliments on them when I put them in gift baskets. You can buy packages of wax paper wrappers at the craft store to save time instead of cutting your own. These make a great addition to holiday baskets and dessert platters.

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