Reviewed: Jan. 1, 2002

I made your caramels for the first time yesterday. I followed your recipe to the letter and used butter, not margarine and they did not set up properly. I am very disappointed, especially since this recipe got great reviews.

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COOKING GAL

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Reviewed: Dec. 28, 2001

These were the best caramels. They were so soft and good. We actually took the caramels out at about 240, I thought they were gonna burn, but I probably could have waited to do that. They were very good. They were really soft- probably should have cooked a little longer- but still the BEST!!!!

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JESSIEM

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Reviewed: Dec. 23, 2001

Oh my goodness!!!!! These are fantastic! I made one batch and took some to work -- almost every person that tried them wanted the recipe. So easy to make -- very soft and chewey -- what more could you want?!

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TINAIZZY

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Reviewed: Dec. 15, 2001

As noted in other reviews, it did take a long time to get to 250 - over 1/2 hour. Also, I did do a 1 1/2 batch, since the can of evaporated milk had 4 oz left over. I'm still waiting for it to cool. It looks like it hasn't set right, but I might see if I can dump it into the pot again and crank up the temp to get it to set. Or we'll just have lots and lots of ice cream topping. Either way, it's quite yummy! Since this was my first candy making foray, I think I'll give this one another shot - it is tasty!

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Greta

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Reviewed: Dec. 15, 2001

Delicious! It took a while to make but it was sure worth it. At first I thought it was going to be too sweet, but it was just right. Only complaint I have is that the caramel was really buttery and it made your hands greasy so you have to wash them often while shaping them. I'm a tenn if I can do this you can to.

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FAUCETTEJ

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Reviewed: Dec. 14, 2001

WOW! I have never made candy before, and these came out perfect. If they weren't so rich, I would have eaten them all by now. I made the recipe x 1.5 and had to switch to an 8 qt. stockpot when the caramel started to boil. I used 2-8x8 pans, and used "real" butter to grease them (the little bit of extra butter that settled on the edges can't even be tasted). I will definitely make these again and again - thanks so much!

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CHASE711

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Reviewed: Dec. 13, 2001

My, oh my!!! These are the best caramels I have ever made!! I usually end up with a gooey mess that doesnt't set up right. I cooked exactly to 250 degrees as recipes said. I stirred the mixture until smooth and creamy before pouring into the pan. The texture was perfect and they set up pefectly. I wrapped and gave to friends along with my usual candies. Thanks for the GREAT recipe!

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Bonnie

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Reviewed: Dec. 12, 2001

What a really great recipe! I followed the modifications suggested and they turned out great! Just like my aunt used to make. Thanks!

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Breckan

Cooking Level: Intermediate

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Reviewed: Dec. 11, 2001

This recipe is easy and makes tasty caramels as promised. It did take me a long time to wrap them, but they're worth it.

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Gail

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Reviewed: Dec. 10, 2001

I tried this recipe today and my freinds, family, and neighbors love it! I will definitley have to make this on a regular basis! Although it did take about 35 minutes of cooking and stirring to reach the 250 degrees it was well worth the work. Thanks so much for the recipe :)

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MOMSHOMECOOKIN

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Reviewed: Dec. 5, 2001

Very good recipe. Used a larger sized pan and everything worked fine. Took about 30 minutes to get to 250 degrees here in Iowa. That was just the perfect temp. Not hard, but firm enough to wrap. Very good recipe. Don't over grease you pan, other wise you will have extra grease on the carmels.

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RC1980

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Reviewed: Dec. 4, 2001

These were great! Although I had to make two batches, because I burned the first one when the phone rang! :) They are very buttery and very rich. I had trouble with them being oily after I wrapped them, but after some refrigeration, they seemed better. Like other reviewers I had trouble with it boling over and it taking about an hour to get to 250 degrees. I used a three quart saucepan, but I think a larger pan will be better next time. I will definitely make these again. I may not be allowed back at work if I don't! ;)

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SARAHBEAN5877

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Reviewed: Dec. 1, 2001

I now have a huge pan full of toffee. This really came out hard, hard, hard - Great taste, though!

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CNELLIG

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Reviewed: Dec. 1, 2001

The caramels had a great flavor. I know a possible reason why some reviewer are having hard caramels. The boiling point and evaporation rates are different at higher elevations. Where I live, for example, in Colorado, you only cook the caramel to about 232 degrees and not 250. It can make a huge difference.

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KIMLOCKETT

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Reviewed: Nov. 30, 2001

This caramel is great! It's the best recipe I've tried yet! Compliments to the submitter!

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LINDAP63

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Reviewed: Nov. 30, 2001

Very good. So much better than store bought.

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JCLAIR

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Reviewed: Nov. 20, 2001

These caramels were outstanding! My son love's them too. Thank you very much Barbara, for sharing this delicious recipe.

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TARAKKY

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Reviewed: Nov. 18, 2001

The candy is Great!! Make sure to use a large enough pan--I started out with a 3qt. pan and the candy boiled over.

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CYNBIL

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Reviewed: Nov. 8, 2001

These caramels are the best-tasting I have ever had. I followed the recipe exactly, taking the temperature to 250 degrees (just above firm ball) and they came out perfectly, softer than store-bought but just right for wrapping individually in wax paper to give away. It does take a long time--nearly an hour--but the final product is worth it.

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