This was my first time making candy, and it was so much easier than I had expected. I cooked it for 2 min. past softball stage, like the recipe said. It was a little soft, but they are great when kept in the fridge. The taste is awesome. There was hardly any mess, either. I buttered the sides and outside edges of the bottom of the pan, then I placed in parchment paper, leaving hangover to pull it out with. I used a pizza cutter to cut it into strips, then a knife to cut the strips into squares. Very easy, even for a beginner! I will make this recipe again!

I made these for my father on Father's Day and he loved them! These caramels have a wonderful flavor. I didn't have a candy thermometer but tried cooking it to the soft ball stage, but thought it too soft and cooked it a bit longer. I then refrigerated it and it turned out as hard as a piece of Wuthier's candy. I then inverted the pan and pulled out the entire piece of caramel and broke it into smaller pieces using the back of a spoon (be careful as it can shatter into sharp shards)Then, just before eating, I microwaved a piece in the microwave for about 8 seconds - it turned out into a wonderful soft piece of caramel - absolutely delicious. My father liked them just the way they turned out and asked me to cook the next batch to the hard candy stage - So don't despair if you think you've ruined them by overcooking -you just have a different creation.

I am pretty confused. All I do is bake candy, cookies, and cakes. I made thid twice....the first time I did undercook the caramel and it did not stick to you teeth and was tasty, but it was extremely difficult to work with. I covered the caramels in chocolate. The second time I cooked them exactly like the recipe called for with a thermometer and they were too sticky, they there stuck in my teeth. It is easy to make, but hard to get the right consistancy.

Scrumptious! I was afraid I was going to pull out a filling, because I couldn't stop eating it! I made this using a candy thermometer and it turned out the right consistency. I needed the caramel to dip apples in, and it was perfect for that. It got scorched a little, but you never knew when you ate it...very forgiving recipe for a novice candy maker!

I did not care for this recipe. I followed the directions exclusively and it came out way too soft. I can't use it to eat like candy and on the other hand it cannot be used for caramel sauce (I thought it was supposed to be of a soft consistency to eat like candy). It stuck so bad to the pan that it's to sloppy to eat.

Not very good! The caramel sticks to your teeth way too much and very hard to get out. Also the flavor is different.

Remarkably delicious. I only heated it to 148F, so mine was a tad soft, but I'll know better next time. The volume does increase remarkably while boiling, so use a large enough pan. Raising the vanilla to 2 tsp will probably also work well. My batch, though far too soft, got gobbled up pretty quickly anyway. This should *not* be made by anyone trying to lose weight. ;-)

Everyone loves the caramel when I make this (even my caramel-snob husband). The caramel really melts in your mouth. I also love to put this over popcorn (I prefer a softer caramel corn than you can find in stores).

My husband says these are the best carmels he has ever had and I agree! It is an easy recipe. I cooled them in the refrigerator and they turned out easier to cut than when I just cooled them at room temp.

Love this recipe! Hadn't made these since my grandma taught me a really really long time ago. First try they didnt seem like they were going to set up after I had poured them to cool (had only gone to 240) so I dumped it all back in the pan and turned it back on. Got it up to a little over 250 as a couple of reviews had suggested, they set up perfectly. Also added chopped pecans. Yum.

Never made candy of any kind before, but this was so easy and delicious! Going to make it again today, only pouring the caramel over prezels!! Yum!

VERY GOOD!!! So much better than the recipe my father-in-law uses. It's very buttery and has the perfect amount of saltiness. The only thing I will do differently next time is cook it a tad bit longer so it's a little harder. We needed to refrigerate it so it would be a little harder to cut it and dip in melted chocolate.

Very good. Everyone loved it and raved about it. Thank you for the recipe.

Heavenly! They melt in your mouth. I've never made candy before and my candy thermometer wasn't working so I used a meat thermometer. I had a little trouble wrapping them because on the top they were completely set, but not on the bottom. The next time I make them I will refrigerate them for a little bit before wrapping them. Update: I made these again and instead of using a 9x13 pan, I used a cookie sheet. I also cooked it slightly longer. They set up better with both. They were thinner, but I roll mine into tootsie roll style logs. I also pre-cut the waxed paper to about 3 1/2" squares. It makes much more than the recipe states. One cookie pan makes over 100 caramels that are about 1+" each.

EXCELLENT! These caramels turned out creamy and soft. Just don't try to get the temp fast. It took about 45 minutes of stirring to get it to the right temp. My arm was tired but it was well worth it. Everyone loved the caramels and this reipe will be used often!

I brought this to a party and everyone was telling me how good they were. It was awsome and very easy to make

These were really good! Took A LOT of stirring, but the end result was perfect! The only suggestion I would have is to butter the dish you pour it into REALLY REALLY good. I buttered it to what I thought would be enough, but it still stuck and was a pain to get out of the pan.

I have made this caramel for the last two x-mas's and