Reviewer:

tara

Reviewed: Mar. 25, 2012

To die for.

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4 users found this review helpful

Reviewer:

Mrs. Stoker

Cooking Level: Expert

Living In: Great Falls, Montana, USA

Reviewed: Mar. 17, 2012

These were delicious, but VERY time consuming to make. I recommend having a second person available to help you stir--my arm got tired. I am sure it is mentioned somewhere, but watch how long you leave them to harden before you cut them up. I waited too long and it was difficult and time consuming to cut them up.

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2 users found this review helpful

Reviewer:

Houken

Reviewed: Mar. 9, 2012

I make this caramel for my friends and family all the time, but since I can no longer eat sugar, I've trusted their opinions about how wonderful it is. But this weekend when reading the comments, someone mentioned not having enough corn syrup and using honey instead. Since I can eat honey, I got really excited. So today, I made a half batch of caramel substituting honey for the corn syrup and splenda brand sugar and brown sugar. And I have to say they are FABULOUS! They taste exactly how my grandmother's used to taste when I was little! They are a bit gooey-er than the regular ones, but after twenty mins or so in the fridge they were perfect!

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Reviewer:

savvyash91

Cooking Level: Intermediate

Home Town: Blackfoot, Idaho, USA

Living In: Orlando, Florida, USA

Reviewed: Feb. 22, 2012

It takes awhile to get it to the right temperature. Don't rush it or it will burn!

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2 users found this review helpful

Reviewer:

Nell

Reviewed: Feb. 21, 2012

This was the first recipe I tried for caramels and it was perfect! I did add a little salt to mine becaue it adds even more flavor.

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4 users found this review helpful

Reviewer:

Shelia_B

Reviewed: Feb. 6, 2012

Hummmm....while the taste is excellent, these caramels never set up! I have an induction cooktop and it hit 250F - soft ball stage -- so I am disappointed. I will use the 'sauce' for topping vanilla ice cream!

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2 users found this review helpful

Reviewer:

togo

Cooking Level: Expert

Home Town: Bigelow, Arkansas, USA

Reviewed: Feb. 4, 2012

This recipe was practically perfect in every way! It made a large pan of caramels that everyone loved. I will say I lined my pan with parchment paper, so that I didn't impart any extra grease onto the caramels, and I topped the caramels with very coarse salt once they had cooled but not completely hardened (because sweet and salt are made for each other).

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4 users found this review helpful

Reviewer:

CRYMSYN

Reviewed: Jan. 28, 2012

delish! I cooked them a bit less to make them chewy, topped with sea salt they are amazing! I have made 6 batches in the last 3 weeks! I plan to make 2 more today!

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3 users found this review helpful

Reviewer:

Kooking Kerry

Cooking Level: Expert

Home Town: Gilbert, Arizona, USA

Reviewed: Jan. 20, 2012

I did a really half-assed job of cooking this caramel...I just had WAY too much going on at once, two sick toddlers, a huge meal to cook at the same time, etc....and it came out WONDERFULLY anyway! I highly, highly recommend this recipe. Caramel I've made in the past has tasted yummy, but never had the smooth consistency I was looking for. This is nice and hard, silky smooth and DELICIOUS!

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6 users found this review helpful