The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 21, 2004
Leave it to me to mess up the "fail-proof" recipe! This tastes YUMMY! But it was very hard work. As someone else mentioned, I had a hard time getting the temperature up that high. Took for-e-v-e-r. I finally reached it, then after completely cooling them in a pan, they were VERY gooey. Not even close to just "cut them and wrap 'em anyway"! I ended up scraping it off the pan back into a sauce pan (after completely cooling) and RE-BOILING the mixture. Got it to 250 again, followed reciped and the SECOND time around it was perfect. Tasty and I am sure it is a staple on weight watchers (ha). The taste isn't an issue here - it's perfect from the start! The consistency is the trickiest part (FYI!).
Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 21, 2004
Buttery, soft caramels. Everyone who has tasted them has went crazy for them. I will make this again. Be careful not to burn them and with most candies, it takes quite some time for the candy thermometer to reach 250 degrees, so be patient and stir!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 20, 2004
Wonderful!! I heated the caramels to 244 Degrees. They were very good. I took some of them to work and everyone loved them and wanted the recipe.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 18, 2004
This was the first time I made caramels. These did take along time to make (close to an 1 1/2 hour). They are very soft and I am having to leave the pan in the refrigerator to get them hard enough to cut and wrap. I think I will try cooking the mixture to 275* next time, just because I like a slightly harder caramel. These taste great and my husband says they taste very close to his grandmother's caramels.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Expert

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 17, 2004
If you are a caramel lover than this recipe is for you. I love buying chunks of rich caramel from candy shops. These taste just like them!!! I cooked mine to 250 and it took a long time...like about 1hr or so. I think that I'll try it again at a med-medhigh, or maybe try to only cook them to 249. The caramels were just slightly too hard, but once you chew they do melt in your mouth...I will experiment with this recipe and use it every year!!!!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 15, 2004
I've never had much luck with caramels, but this recipe WORKED FOR ME!!! It was easy and actually tasted great!!! Thanks!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 15, 2004
Excellent! I will definitely try using the glass pan next time as I found some metal shavings on my caramels! I will also use a 9x13 pan to make them a little chunkier. Very good!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Kim

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 9, 2004
Piece of cake, umm, I mean caramels. The children who are hard to please stated it tasted just like the ones from the State Fair! Very easy to make!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 1, 2004
Simply divine! I made these last Christmas, and everyone went on and on about them. To be honest, I even surprised myself, as I assumed that making caramel from scratch must be harder than this! A bit of advice - let them sit for 24 hours before cutting. It makes the job a lot easier.
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

Photo by Allison

Cooking Level: Intermediate

Home Town: La Follette, Tennessee, USA
Living In: Jacksonville, Florida, USA

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Photo by KIMSCOOKINGNOW
Reviewed: Nov. 18, 2004
These are wonderful. I first made this recipe last year for the holidays. I usually make a bunch of candy & cookies and give an assortment away as gifts to neighbors, teachers, co-workers, etc. They were such a big hit last year, I just made two batches this week for the gift giving this year. Just remember to keep stirring them, especially when the mixture starts reducing and is boiling rapidly. My first batch, I walked away for a few seconds, and it got a little scortched ... but they still taste wonderful. I didn't make that mistake on my second batch, and they turned out "PERFECT". Definately a thumbs up recipe!!! :)
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Photo by KIMSCOOKINGNOW

Cooking Level: Intermediate

Home Town: Little Chute, Wisconsin, USA
Living In: Kennesaw, Georgia, USA

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 25, 2004
This is a wonderful receipe. Since finding it earlier this year I have made it 6 times. My family and friends love it. The hardest part of it is wrapping all of the candies. Will make again, and again, ...
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 20, 2004
I just made this recipe. This is the first time I've made candy and OMG! This stuff is awesome. So good! I followed a few others' tips on cooking to 250°, using a silicone spatula and a glass pan (this stuff is sticky). My only addition is to not wear anything sleeveless. I got a little splatter on me and it really really burns.
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 9, 2004
These caramels are wonderful. So buttery, this christmas will be my 2nd time making them. People love them! Thanks
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 17, 2004
Great recipe for softer, not too sweet caramels. Works wonderfully for caramel wrapped marshmallows (my take on See's Candies' Scotch Kisses)!!! A medium-sized (3 quart) non-stick saucepan, candy thermometer and non-stick silicone spoon or spatula helps for easy clean up. Also, try using a glass pan vice a regular baking pan so you don't wreck the surface when cutting the hardened candy into portions.
Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 17, 2004
This recipe is sooooo awesome. It is a clone (tastes exactly the same) as Leatherby's ice creamery near my house. I did not cook them so that they were hard caramels, as I was looking to make a caramel ice cream sauce. I have found the perfect caramel recipe. It does take a bit of time to get them to 250 (It took me over 1/2 hour just to get it to reduce to make a sauce), but it's worth the time. Also, I used a 3 qt saucepan, which was just big enough. I, like others, recommend using a large saucepan.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking Level: Expert

Living In: Sacramento, California, USA

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 20, 2004
I've been making this recipe for 2 years now, and it's a hit with everyone who tries it! Even my seasoned pastry chef instructors wanted the recipe! This one is so much more rich and buttery than the average caramel recipe. In fact, I occassionally cut back the butter by as much as 1/4 c. to keep the butter from weeping. Always irresistable. I like to undercook this to use as a sauce or a filling, too.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Photo by SASSYPANTZ

Cooking Level: Professional

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 14, 2004
These are very easy to make. Thanks so much Pawspatch for your hint. I live at 4700 feet so they are perfect at 241 degrees. A good thermometer is key when making these. I used this recipe to dip pretzel rods which I then dipped in chocolate. Fantastic!
Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

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

The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 5, 2004
These are delicious! Yes, they are soft, but that's how they're supposed to be! I do try to keep them refrigerated in between usage. They are wonderful to use to make "majeskas"---caramal wrapped around a marshmallow. Thank you for a great recipe! My only suggestion is to use a bigger pot!!!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

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

The reviewer gave this recipe 2 stars. This recipe averages a 4.66 star rating.
Reviewed: Mar. 30, 2004
This is a fairly decent "country" style caramel - not too rich and very soft. Personally, I like a firmer, milkier caramel.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

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

The reviewer gave this recipe 2 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 28, 2004
When I first attempted this recipe, I could not get it to 250 degrees. I finally gave up trying and stuck it in the refrigerator over night. The next morning it was still very soft, so I boiled it again. This time it got to 250 with no problem and tasted great! I would suggest using a large pot instead of a medium one though!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

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


Displaying 101-120 (of 222) reviews
Page: « PREV 2 | 3 | 4 | 5 | 6 | 7 | 8 | 9 | 10 | 11 NEXT »

 

My Recipe Box (0)

view »

Something worth saving?

Register now to save all your favorites in your recipe box.

ADVERTISEMENT

Most Popular Blogs

more »

Quick Links: Start a Blog | Read All Blogs

Recently Viewed Recipes

more »

Quick Links: Recipe Box | Shopping List

Top Searches

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Quebec  |  SE Asia  |  Netherlands

Frequently Asked Questions What's this?