I forgot to add that if you decide to make these and are new to caramel making, please keep in mind that it can be a lengthy process. Mine generally have to bubble away on a med/low heat for a solid 45 mins, maybe more until they reach the 248 - 250 degree area. Also, please, I beg of you, do NOT substitute margarine for the butter. Yes, a cup of butter is a lot, but all things in moderation. I never, ever, make these more than twice a year (no matter how bad my cravings might get!) My Christmas batch is bubbling away right now. I sometimes, (like now for my Christmas batch), use real vanilla bean ... just split and scrape a bean as per normal. The little black flecks in the caramels look sooo yummy!! No doubt about vanilla in there at all, that's for sure. If you're not big on vanilla, skip it altogether -- these caramels have enough of their own flavor that it can easily be left out.
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I forgot to add that if you decide to make these and are new to caramel making, please keep in...