Reviewed: Nov. 25, 2009

CAUTION: This is totally addicting. Made it while I was watching Biggest Loser. Go figure...when I tasted it....OMG..this is soooooooooo yummy. I heated mine up to 248 degrees and it was able to come to a boil at medium heat. I did not put it in the fridge but let it set on parchment paper overnight. I also had trouble peeling off the parchment paper but I used a blow dryer to soften up the caramel and the paper peeled off much easier, just be patient but totally worth it. Don't ever use maragarine this has to be made with butter. And, I did use two piches of salt and they came out perfect. I am going to use these caramel pieces to make a caramel pecan pie, from this site. Thanks for submitting!!

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Adriana

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Reviewed: Nov. 22, 2009

My family has a cabin in Northern Michigan, and every time we go up there we stop at this little Amish Shop and buy caramels with cashews. I wanted to try to duplicate them at home. So I made this recipe, and when I added the vanilla I also added 1 can of cashew halves. They turned out perfect. They are so delicious and chewy, and my husband and kids absolutely go crazy for them!

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Sephram Raymond

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Reviewed: Nov. 19, 2009

Yummy!

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Cupcake Queen

Cooking Level: Expert

Home Town: Shippensburg, Pennsylvania, USA

Living In: Chambersburg, Pennsylvania, USA

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Reviewed: Nov. 16, 2009

VERY,VERY,VERY easy to make and VERY yummy to eat. So soft and so chewy. I have never had anything even close to this. It puts sotre package to shame... Thanks for sharing this with us all!

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motherofthree

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Reviewed: Nov. 15, 2009

Absolutely delicious. I made this for Christmas 2008 & will be making again this Christmas . . . I made one batch to pass out as gifts, wrapped the caramels in wax paper, 2 days went by and the caramels were gone thanks to my family. So I had to make another batch.

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kthowe

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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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mom2jmnbd

Cooking Level: Beginning

Home Town: Orange City, Florida, USA

Living In: Deltona, Florida, USA

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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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Bball4Him

Cooking Level: Intermediate

Living In: Durham, North Carolina, USA

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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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Janelopie

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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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Amber

Cooking Level: Intermediate

Home Town: North Webster, Indiana, USA

Living In: Easley, South Carolina, USA

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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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Charisma

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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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alwayscookin'

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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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Tracy

Cooking Level: Expert

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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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becky

Home Town: Sweet Home, Oregon, USA

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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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Livingwil

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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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LShanle

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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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Katie-Kate

Cooking Level: Intermediate

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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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jennifer_l

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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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CARAMELDIVA1922

Cooking Level: Expert

Living In: Louisville, Kentucky, USA

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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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Melanieying

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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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