This was an easy recipe to follow (I followed it exactly)...it set perfectly and the candy was a nice consistency and just the right softness. I don't use a candy thermometer, I use an infrared thermometer that you just point at the surface of the candy and cooked it to exactly 250. (I have checked this method with a candy thermometer and its always matched right up... and so less messy)
My issue with this recipe it the taste. I thought it was a little too sweet and not at all buttery like I like my caramel. I can only assume the problem is using the evaporated milk, all of the recipes I've used prior called for all heavy cream, I will go back to that type of caramel.
Was this review helpful?
0 users found this review helpful
This was an easy recipe to follow (I followed it exactly)...it set perfectly and the candy was...