The reviewer gave this recipe 3 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 22, 2005
This is a fabulous recipe. I make a double batch. It does boil up quite a bit. I use a dutch oven, put everything together except for the quart of cream. Start it bubbling, then add the cream little at a time, so it doesn't boil over. After I get all of the cream in there I boil it to 220/224 degrees. DO NOT cook this to 250 or you will end up with Werthers type candy, like I did on the first batch. Not bad, but not chewy. It is easier to make a double batch as long as you plan so it doesn't boil over. This takes me almost an hour to make, it takes some time so put in a video and plan on stirring. You won't want the heat too high or it will pop on your hands. Ouch! It makes a lovely gift.
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Cooking Level: Expert

Home Town: Arlington, Texas, USA
Living In: South Weber, Utah, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 22, 2005
I'm a caramel addict,always was always will be,Barbara's recipe is full of good stuff and chewy.At first 250 degrees seemed to hard for chewy,my candy thermometer recommends 244-248 degrees.But Barbara's ARE fairly soft enough,so I'm content.I rate all caramels I've ever made a 3-4.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 21, 2005
There are a ton of reviews, so I am going to let you know what I found most helpful: cook only to 235F (112C)degrees (I did to 250 on my first batch, they taste great but are very hard, had to put them into the oven to cut them, will probably toss out) Check your thermometer to be sure it is registering the proper temp. STIR CONSTANTLY! Wear long sleeves as it does splatter, a large pan helps with this as well. Very good caramels, thank you so much for this recipe!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 29, 2005
Excellent! All I have is nonstick cookware and it took 1.5 hours to get to the right temperature. I almost gave up! I put melted chocolate on the top and sprinkled with powdered sugar too. Everyone loved them!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 3, 2005
I am amazed... I added a full can of evaporated milk... oops... and these carmels still turned out wonderful!!! Highly recommend something this failproof. Again, plan on spending a long time over the stove and wrapping, but prepare to enjoy the results... even if you DON'T follow the directions exactly! Also, remember to use a plastic knife to cut the carmel... slides right through.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
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Reviewed: Oct. 27, 2005
This is a fantastic recipe! There are lots of great tips here so I thought I'd share one of my own - I wrapped in wax paper pieces that were 4" x 2.5". I tried several sizes but this is the size that worked for me.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Oct. 11, 2005
I am a HUGE caramel fan!! This is the best caramel ever! I will not ever buy them at the store again! You really have to be patient with candy, but with this recipe it pays off! You will not be disappointed!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
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Reviewed: Oct. 8, 2005
These are absolutely wonderful: just like those you would buy, except YOU made 'em. I made half the batch and lined a 7x10 pan with salted peanuts... Oh my!!! In order to avoid dissatisfaction, I read lots of reviews on this recipe and paid special attention to two points: (1) it takes about one hour to reach the right temperature, but keep the mixture over medium-low heat at all time, or you will burn the caramel and (2) I took JANIEJANIE's comment into account and cooked the mixture in a non-nonstick pot. Came out PERFECT, sugary and buttery and lots of caramel/toffee taste.
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Cooking Level: Expert

Living In: Brussels, Brussels, Belgium

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Aug. 10, 2005
These are so good, and they were so easy to make. This was my first time making caramels. My husband agrees, they are wonderful. I know it goes without saying, but be sure not to touch any of the caramel right after it is done cooking, it is extremely hot (my poor finger)! :) I used a 4-qt saucepan and it was perfect for me. There was some splashing as it boiled but nothing major, just like when you are frying bacon. It only took about 30 minutes total, and the constant stirring wasnt as bad as I'd expected. Once they get close to the right temperature, be sure to watch them b/c they scorch really easily. I just turned down my burner when I started to smell them getting too hot. Definately recommend these!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Jul. 17, 2005
Very good! Kinda frustrating to make because of how long it took to get the mixture to temperature. Be sure to use a VERY large pot to keep it from boiling over.
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Cooking Level: Intermediate

Home Town: Parma, Ohio, USA
Living In: Mayfield Heights, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: May 22, 2005
These turn out soft perfect every time. (Just a note for those living in high altitudes, I live in Colorado and since boiling point is lower only need to heat it to 138 degrees.)
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The reviewer gave this recipe 0 stars. This recipe averages a 4.65 star rating.
Reviewed: May 18, 2005
It seems to be very nice. I think I might try it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: May 10, 2005
We loved these as usual! Wish it didn't take so long to make, but well worth the wait. Thanks!!
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Cooking Level: Intermediate

Home Town: Caldwell, Idaho, USA
Living In: Nampa, Idaho, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 18, 2005
I have not actually made this recipe, but I do make a lot of candy. I am wondering if some of the people who had trouble getting the temp to 250 degrees were using a non-stick pot instead of a heavy pot - like Farberware or similar. In the past, I tried making candy in a teflon coated pot, thinking it was the smart thing to do, and my candy invariably failed. I could never figure out why my Grandma got hers to work and I followed the recipe exactly. There is something about the non-stick pot that messes up the candy.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 9, 2005
Very good and easy even for a novice! thanks!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 6, 2005
I made these over the holidays, and they were a huge hit!! I wrapped some in candy wrappers, and some I dipped in melted chocolate, drizzled with white chocolate. When I took them to the parties, people thought I bought them! It's my first time making caramel, but it sure won't be the last. Thank you very much.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 6, 2005
This is a GREAT recipe, always gets raves! A few tips I've found helpful: First, calibrate your candy thermometer in boiling water. Should read 212 degrees. If it doesn't, adjust your recipe accordingly. I'm on my 2nd thermometer and both have been 5-7 degrees off. Also, instead of greasing the pan I line it with parchment paper. The caramels won't be extra greasy, won't stick to the paper and can be easily lifted out when set.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 2, 2005
I didn't change a thing and these came out perfect!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 2, 2005
This was an excellent recipe. I agree with a previous poster this does taste like Leatherby's caramels. I have tried many recipes and this one is definitely a keeper. The only thing I changed was the temperature. I cooked to 235. That was the perfect temp for us. They held their shape but were still soft and chewy. I got many requests for these. Thanks for the recipe
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Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA
Living In: Chandler, Arizona, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 28, 2004
Creamy and delicious. I got raves from friends and family about these caramels. This is going to become a holiday tradition. Thanks!
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