The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 10, 2009
If the recipe name was Gooey Caramel it would have a 5 star rating from me. But because it was intended to be Chewy and it definately was not, it only gets 4 stars. The caramel was rich in the sugar flavor. I cooked it per directions, minus the vanilla, which was unintentional. This was my first time making Caramel and overall it was pretty easy. Time consuming, but easy. My caramel just never firmed up enough to wrap. Reading other reviews, I think I should have cooked it longer, but I like to use the recipe as it is written before tweaking in too much. I found it was perfect for the caramel apples I was making it for. They were delicious and were eaten right up. I will use this recipe again for caramel apples.
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Cooking Level: Beginning

Home Town: Orange City, Florida, USA
Living In: Deltona, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 8, 2009
This recipe is amazing! I made it with my siblings for fun, and it turned out great! This was my first 100% successful attempt at candy making and I was pleased that the end result came out so well. Scrumptious flavor; the ingredient portions were perfect. I cooked it to about 248 degrees and it set very well, plus, the texture was superb. Thank you for the fantastic recipe. I'll most definitely make it again.
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Cooking Level: Beginning

Living In: Durham, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Nov. 4, 2009
Be sure to heat slowly. I tried upping the heat and scorched it all. But tried again and turned out great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 30, 2009
I have made this twice; once for just to dip. I kept it warm by inverting a small bowl and placing the bowl of caramel on top of it inside my slow cooker set on low. Everyone loved it! This time I made it for caramel apples and it's setting up just fine in the fridge on the apples. Fantastic recipe-Thanks for Sharing it!
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Cooking Level: Intermediate

Home Town: North Webster, Indiana, USA
Living In: Easley, South Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 30, 2009
I made these for dipping apples. Wait for it to cool off a while before you dip or they will not stick. WIth the leftovers I poured them in a 9X13 (i double everything) and poured salted cashews over it. Once it cooled I took teaspoons of this mixture on waxed paper and poured melted chocolate over them to make turtles. YUM!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 30, 2009
We LOVE this recipe! We used it for caramel apples which came out perfect. A couple tips: first, a really fast way to get the wax off apples...just run them under very hot tap water for 10 seconds then wipe well with towel, and chill for an hour before coating. The caramel stuck very well. Next, don't chill coated apples for too long before rolling in toppings...this caramel actually sets up fairly quickly in the fridge. Also, we rolled the coated apples in finely crushed gingersnap cookies and they were phenomenal! They didn't stick to cellophane bags at all, and were perfect for Halloween. Last, my 4 year old son took the need for a "stick" quite literally, so we actually used crabapple twigs (which we washed after sharpening in a pencil sharpener) and it make a very pretty presentation. These were a huge hit at daycare and also at my office. We will use this recipe every year. Thanks so much for posting!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 27, 2009
I really liked the flavor of this caramel and will be using this recipe from now on.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 26, 2009
oh so yummy. Thank you for this wonderful recipe. I know I will be making this a lot.
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Home Town: Sweet Home, Oregon, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 19, 2009
Excellent! Our family is addicted to this! One variation of this recipe is to only let it reach a temp of 230. It's great for apple dipping...and even over vanilla ice cream!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 10, 2009
I've made these over and over, my family begs for them! I do bring the temp up a little, about 242 so they're a little easier to wrap. Love it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 9, 2009
VERY IMPORTANT! Here's the deal, the taste of this caramel is AMAZING. Here's the problem, the temp posted is for "soft ball" stage... great for apples, not great for candies. 248 is the proper "hard ball" temp to use for caramels. If you use the 234 and try to make these as wrapped caramels, you will have nothing but a great tasting, big mess. I refrigerated mine to firm them up, but then they stuck to the wax paper like there's no tomorrow. Never the less, I've peeled, and peeled, that paper off because they taste so amazing. Just wish the recipe would have started with the correct cooking temperature for what you'd actually wrap!
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Oct. 3, 2009
Great Recipe!!! I made this with my family for carmel apples and it was PERFECT!!! Simple instructions and easy to make. Turned out wonderful. Thanks for posting!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 29, 2009
OMG!!!! This is the best recipe ever!!! I am so excited about this recipe. I needed a fundraiser for my class for field trips. I want to sell caramel apples, and was looking for a recipe that I could make cheaper than the bulk caramel prices and this it it. I have been trying recipes the last three days and this is the 5 star. I will not seek another recipe since I have this one. It will be my go to. I used this to coat caramel apples, and it did great. For the price of $5, I can coat 13-15 apples depending on how thick i coat it.
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Cooking Level: Expert

Living In: Louisville, Kentucky, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Sep. 27, 2009
This recipe is great! It is just what the recipe name says Chewy Carmel. I used this recipe for caramel apples. I made 15 small caramel apples and had left over caramel. A candy thermometer is a must! By the way 1 pound is 2 1/2 cups. I used parchment paper to wrap the remaining caramels in. SOOOO good!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.56 star rating.
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Reviewed: Aug. 25, 2009
Very good taste however, it should be cooked a little longer to reach 250. This recipe is quite soft. I'll dip in chocolate to help firm up the candy.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Jul. 20, 2009
I didn't cook it long enough the first time, but was able to get it back into the pan and cook it a little longer. After cooking an extra 5 minutes, the caramel came out beautifully. My sister loves homemade caramel and couldn't stop eating it. I took it to school and it was gone in seconds. Make sure you use parchment paper and not waxed paper or you'll be trying to peel off waxed paper in vain.
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Cooking Level: Intermediate

Home Town: Jerome, Idaho, USA
Living In: Kennesaw, Georgia, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: Jun. 14, 2009
This recipe was much easier than some other caramel recipes I found, and it tasted great. It was a bit chewy for me. I'll definately cook it to about 250 next time.
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The reviewer gave this recipe 3 stars. This recipe averages a 4.56 star rating.
Reviewed: May 4, 2009
Tried this recipe and just didn't like it! It just seemed too runny and didn't set very hard. I should have boiled it at a higher temperature. Great taste but didn't get firm.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: May 3, 2009
I'm in trouble. These are too good AND easy!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.56 star rating.
Reviewed: Apr. 25, 2009
I was afraid to make caramel but this turned out perfect. I did adjust for my high altitude because I'm at 4700 ft. above sea level. Thanks for a great recipe!
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Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

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