Reviewed: Sep. 30, 2002

I made these the second I got the recipe, and my family LOVED them!

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Reviewed: Sep. 25, 2002

This recipe is wonderful and easy to make. It turned out perfectly as per the directions. The whole family loved these chewy rich caramels! These will be a nice addition to my holiday goodies list!

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US66CA

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Reviewed: Aug. 28, 2002

I have just begun to learn how to cook at age 32. I rely totally on Allrecipes for not only recipes but techniques too. I tried this recipe yesterday for the first time, having never made candy before. It was fabulous !!! My arm got pretty tired from stirring for so long, but I can't even complain about it, the outcome was well worth it. This is so good ! I still can't believe I made this ! Thank you Barbara for posting . Anyone out there leary about making candy has got try this. This is so easy, you will not be disappointed. Thank you again !

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DRAMAQNN

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Reviewed: Aug. 23, 2002

Fantastic Flavor and a "Easy" Recipe too make!!! Make sure you have some time though? These take some time too make, and ALOT of stirring!!!, But "Well" worth the effort!!!!

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AZAUTOPAINTER

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Reviewed: Jul. 11, 2002

I used this recipe as a topping for cheesecake, cooking it just until softball stage. Yummy and gooey. I've been looking all over a caramel recipe that actually tastes like caramel. This is definitely it!

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GingerSnap

Cooking Level: Expert

Home Town: Tucson, Arizona, USA

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Reviewed: Jul. 7, 2002

I have adopted some Marines aboard an aircraft carrier and send them goodies each week. This week they are getting these yummy caramels. Due to travel time and heat it is not easy finding appropriate baked goods and candy to send to them. After I individually wrap them and package well, these should do just fine. If my fudge made it to them in good condition, these caramels should as well. Wish to thank Barbara for the recipe. I am from the old school of candy making and am about to throw that ^%&&^ candy thermometer away, almost ruined the candy! I trust my old wooden spoon and a small cup of cold water better to tell me the correct temp. Worked out just fine this way! I will be making these often for grandchildren, husband and at Christmas. I recommend even first time candy makers try this recipe, you will be happy you did.

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Pat

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Reviewed: Jul. 1, 2002

This is an awesome recipe for caramels. Suprisingly easy to make and taste great. Definately use a Dutch oven to make them.

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Heather

Cooking Level: Expert

Home Town: Rocky Hill, Connecticut, USA

Living In: San Jose, California, USA

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Reviewed: May 3, 2002

These are so good.

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VanessaRinger

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Reviewed: Feb. 21, 2002

These are simply delicious, the first ones I made I didn't cook long enough (no candy thermometer) but they were still very good. Once I got the candy thermometer they turned out perfect.

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DCROSE76

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Reviewed: Feb. 8, 2002

This was my first attempt at making caramels and they came out really well. In addition to the vanilla extract, I also added some almond extract for a little surprise. yum!

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ERIN_STEELE

Cooking Level: Expert

Living In: San Jose, California, USA

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Reviewed: Jan. 25, 2002

Great recipe! My husband, myself and my daughter have polished off 3 pans of this is in less than two months! This was supposed to be a Christmas recipe but it will definately be an all year round one! I will never buy caramels again!!

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TWATCH

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Reviewed: Jan. 23, 2002

Just amazing!!! Tracy

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Traylynn

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Reviewed: Jan. 12, 2002

GREAT RECIPE...i made caramels for the first time with this recipe and I must say I was very impressed. This is a awesome recipe...thanks I will be making this for years to come!!

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LAURA_LEE

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Reviewed: Jan. 10, 2002

this takes FOREVER, but is SOOO worth it! yummy! i put five of these at each seat at Christmas. everyone loved them.

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I_LOVE_TO_COOK

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Reviewed: Jan. 4, 2002

very pleasant experience making and eating this lovely caramel.

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LYNDA GOODWIN

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Reviewed: Jan. 3, 2002

There are four important tricks to this recipe. One--very very lightly grease the pan. Two--use a large kettle; mixture actually triples in size during cooking phase. Three--It will take from 30 to 40 minutes to get to 250 degrees. Finally, make sure caramels are cooled or they will stick to wax paper. If too cooled, they will be hard to cut. I put mine in freezer for 5 minutes after about 10 minutes sitting in pan on counter top. They were really easy to cut and wrap.

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LADYTY1

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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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