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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AUDREYWAITE

Cooking Level: Intermediate

Home Town: Jerome, Idaho, USA

Living In: Kennesaw, Georgia, USA

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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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Neen

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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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Army Wife

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Reviewed: May 3, 2009

I'm in trouble. These are too good AND easy!

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bosco79

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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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Susan A

Cooking Level: Expert

Home Town: Salt Lake City, Utah, USA

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Reviewed: Apr. 22, 2009

I did something wrong - I used fat free evp. Milk (Thinking bout it now it really makes no sense seeing there is a cup of butter in this) am I suppose to stir 'constantly' while it boils?? I obviously have never used a candy thermometer b4.. Most reviews said 20 min.. I was going on 30 and it was only @ 210, I paniced & I took it off- didn't harden.. Re-boiled next day to 250- separated/ slightly burned, but my husband loved the flavor :p

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luvfood

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Reviewed: Apr. 13, 2009

Great base recipe! I think next time I'll halve the vanilla.

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heatherly

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

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Reviewed: Apr. 10, 2009

This Recipe is my first candy recipe and it turn out great

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Sungminnie

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Reviewed: Apr. 7, 2009

These are great. They really weren't to hard to make. I used some for my chocolate covered marshmallows, and the rest for pieces of candy. Thanks for a great recipe.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Apr. 1, 2009

Easy, quick, and delicious what more could you ask for!

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RHEA1

Cooking Level: Expert

Living In: Green Bay, Wisconsin, USA

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Reviewed: Mar. 18, 2009

I usually only cook this until it will make a good caramel sauce. It's so much better than store bought, and I use it for apples, as well as recipes calling for a caramel drizzle over top. Finger-licking good!!!

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ladymildred

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Reviewed: Mar. 12, 2009

What a delicious recipe! GREAT suggestion to use parchment paper - it worked beautifully! My brother said it tasted too buttery, but I think it's great. I don't have a thermometer, but I've made a few different types of candy before and it isn't hard to tell where a batch of candy is temperature-wise based on how it reacts in cold water (soft ball, hard crack etc.) This one is especially easy because all you have to do is test it and when it feels like a "good" caramel texture, you're done! (Unlike fairy food, which isn't exactly the same because you add baking soda and alter the texture after you test it.) Wonderful! Will make again!

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thea2846

Cooking Level: Expert

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Reviewed: Mar. 10, 2009

These were time consuming to make but well worth the effort, I plan on having them on my christmas cookie platter from now on! *hint: was paper sticks.

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JULI42298

Cooking Level: Expert

Home Town: Kenosha, Wisconsin, USA

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Reviewed: Mar. 3, 2009

Very easy, very excellent recipe.

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mamalisa

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Reviewed: Mar. 2, 2009

My family was a bit mixed about it. My oldest daughter loved it! I was kinda on the fence. It served its purpose. I actually made it to put into another candy recipe, which worked well. However, to eat it alone, it just wasn't great.

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TINACABINA

Cooking Level: Intermediate

Home Town: Buena Park, California, USA

Living In: Turlock, California, USA

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Reviewed: Mar. 2, 2009

Very good flavor to this. I found it a little hard to work with though, even after it set it was still pretty soft. I would recommend that you refrigerate it before cutting it into pieces if you are going to wrap/give it away. I am saving mine for a dessert recipe that calls for caramel, I'll repost after trying it. Thanks~ Update: 3/9/09: Well, I used the caramel after freezing it and it was good; just as tasty as when I made it originally. There was about 2 weeks between the time I made and froze it and the time I used it. I used it in the Oatmeal and everything bars, so it was heated; I didn't cut it up and give it away. Very versitile!

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Marissa

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA

Living In: Naperville, Illinois, USA

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Reviewed: Mar. 1, 2009

You MUST use butter!!!! I've made this recipe seperate times with butter and then again with margarine. The taste is no where near perfect with the margarine. The butter is the ONLY way to go for that creamy flavor!!!

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TINAWILL

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Reviewed: Feb. 20, 2009

This recipe had really good flavor, however the cooking time is off. I cooked mine to approx. 248 degrees for around 5 minutes. The caramels were perfect once chilled in the refrigerator but if left at room temperature they were a bit too soft.

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KGORA

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2009

This was the first time I ever made caramels and they turned out amazing!! I used an 8X8 square pan because I like the thicker caramels, as suggested by an other reviewer. I don't have a candy thermometer so I just stirred continuously for about 25mins(after it starts bubbling) so they don't turn out too soft. After removing from heat I added the vanilla along with a cup of coarsely chopped walnuts! I let the caramel set in the fridge. Such tasty buttery goodness! I'm so glad I tried this recipe and will make again.. Thanks

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