The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 20, 2003
make sure you can stir for a long time and get the exact temp. i tried 4 times before i got this right but it was worth it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 14, 2003
Awesome....just like mom used to make. They were a little chewy, but isn't that what caramels are supposed to be like! Thanks
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 10, 2003
These are a wonderful treat! Just make sure that you have plenty of time set aside to make them. Stir them constantly to prevent scorching, and only cook them to 238 F, or else they will turn out too hard. A great recipe-will definitely make again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Jan. 9, 2003
These caramels are delicious. I added walnuts to the top of mine and then poured a layer of semi-sweet chocolate over the nuts. They taste very similar to the tasty walnut squares from See's Candies. Very easy recipe to follow.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 29, 2002
I actually made these caramels on Dec. 23, and if you were to read any of the previous reviews, the IDENTICAL thing that happened to MICHELLEJ04 happened to me as well (it is so wierd, it is almost as if she wrote my review...it must be a Michele thing, also being a Michelle, but with 1 L). Well anyway I finally got around to putting them back on the stove & WOW, I'll tell ya, these are soooo good. I went on to use some in the Christmas turtle candies (from this site) and those are the best I've had too! Thanks Barbara!!
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Cooking Level: Intermediate

Living In: Carol Stream, Illinois, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 29, 2002
Good, but so sweeeeeet that when eating one, have a glass of water nearby. Not my favorite caramel recipe.
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Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 27, 2002
I made this recipe two times in a week. Both times turned out great. Wonderful to have success on first attempt at making caramels! Thanks for the great recipe.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 24, 2002
The first batch of caramels I made turned out absolutely wonderful!! I had never had so many compliments on a candy!!! I made another batch, and I read some other reviews that their caramels turned out like hard candy and that is what my second batch did. I agree that you should pull it from the heat at about 238 degrees. Even when they were hard, they had a wonderful flavor. I will make these again for sure.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 23, 2002
I never made caramels before and thought that they would turn out like taffy. I followed the directions exactly and made the most wonderful tasting caramels. This will be my caramel recipe-I need not look further!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 21, 2002
Thank you so much for this recipe. My grandmother made a delicious batch of caramels every Christmas for my dad. After she died, I could not find her recipe and started trying out different recipes each year. I made this one last year and my dad lit right up. They aren't the same as Grandma's, but they are every bit as delicious. I will be making these every year now and will be sure to hand the recipe down. Thanks again, Barbara.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 18, 2002
I have made 3 batches of this caramel in the last 2 days. First batch I followed directions to the tee and caramel turned out like hard candy but the taste is wonderful. Other two batches I made using the drizzle into cold water test and they turned out WONDERFUL. Stopped cooking around 238 degrees. Very time consuming but the outcome is worth it.
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Cooking Level: Expert

Home Town: Brookfield, Wisconsin, USA
Living In: Hazelwood, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 17, 2002
This was my first attempt at making any type of candy, I found this recipe to be very tolerant of my beginner skills. I started making these and realized that I only had a thermometer that went to 220 degrees. I thought I could just "wing it". Well needless to say I didn't heat the mixture long enough, so the caramel wouldn't set. The next day I went and bought the proper thermometer and put the unset mixture back on the stovetop, brought it to 250 degrees and the caramels turned out great. This recipe is extremely forgiving and very easy to follow once you have the proper tools.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 16, 2002
Excellent. Made them for a recent party and received many requests for the recipe.
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Cooking Level: Expert

Home Town: Parlin, New Jersey, USA
Living In: Bear, Delaware, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 13, 2002
These caramels were very good, but a word of caution is in order. The recipe calls for a medium saucepan, I strongly recommend that you use a LARGE one. As the candy cooks, the water boils out (which is why it takes so long to get to 250) which reduces the syrup, but before that happens it foams and increases in volume. If your saucepan is not big enough... well, use your imagination. It is NOT fun spending hours scraping burned sugar syrup off your burners... or so my wife tells me ;)
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 11, 2002
This took f-o-r-e-v-e-r to get to the 250 stage. And cutting them was hard too, then wrapping all those pieces individually. You definetly should have some help with at least the wrapping. They have a very nice flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 3, 2002
This is a great recipe. I just tailored it to my own needs though and melted chocolate candy and made chocolate covered carmels. I really liked it better with the chocolate on it. For some reason it was not as sweet with the chocolate as it was by itself. Also a tip.. do not scrape out the last little bit at the bottom of the pan like I did because you'll get a hard area in your carmels on the pan. I had to toss you a few because I could not even get a knife though it because it was so hard from the bottom of the pan at the end for some reason. I can't wait to give these away as Christmas gifts!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 3, 2002
I am a caramel-a-holic and when my local candy maker died, I thought I needed to learn to make my own. This is an excellent recipe. The best taste of any caramel I've had, including very expensive ones. A couple thoughts...if you get tired and can't go the distance to 250 degrees, this recipe is extremely forgiving....stop and try again later. Nothing is ruined by stopping. I found that I needed to stop exactly when my candy thermometer hit 248-250...otherwise the caramels got too hard. Definitely go easy on the buttering of the pan. These caramels have been a huge hit with all my family and friends. I would advise that you plan to make them at a time when you can turn the phone off, get the dog from underfoot and focus only on this---250 degree sugar is nothing to trifle with!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 2, 2002
Really good as per recipe. It was a lot of work but it was worth it! I only made 1/2 a batch and it was more than enough. I will definitely make it again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.65 star rating.
Reviewed: Dec. 1, 2002
This was the best tasting easiest carmel recipe I have ever tried. I get asked for the recipe alot!! EASY, you put everything into one pan, cook, dump into another. It took me 25-30 min to get up to temp. on medium. they are great!! Thanks Barbara!!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.65 star rating.
Reviewed: Nov. 13, 2002
The caramel was very good, but I tried to use it for caramel apples and it got VERY hard on the apples. You couldn't bite into them. I don't recommend this caramel for anything but caramel candies.
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