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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MaidenMary

Living In: Seattle, Washington, USA

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Reviewed: Feb. 16, 2009

Excellent!

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lotsofsunshine

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Reviewed: Feb. 6, 2009

I made this as the recipe said but did read some of the reviews and wanted a firmer caramel so I cooked it to 148 degrees. It was loved by all. Carol

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Carol

Cooking Level: Expert

Living In: Milford, Michigan, USA

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Reviewed: Jan. 27, 2009

I really like the caramel but next time I will cook longer so that it produces harder pieces. Unless they are in the fridge they seem too soft. Plus pre-cut your wax paper to make wrapping faster/easier. I used 2"x1".

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Teagan's Mom

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Reviewed: Jan. 16, 2009

I use dark brown sugar and this always turns out wonderfully.

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Elaine

Cooking Level: Intermediate

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Reviewed: Jan. 14, 2009

Awesome! Yum, Yum! The key to this recipe is to be patient. You will be standing over the stove for awhile but it is SO WORTH IT! Keep testing in cold water for consistency and they'll be perfect! Now I can toss out my other recipe. This one is a definate "keeper. Thank YOU!!

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TanyaMN

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Reviewed: Jan. 5, 2009

Amazing chewy caramels. I only gave 4 stars because the temperature was off (boil to 248-252 for 2 minutes) and they were much thinner than expected. For standard size caramels, use an 8x8 dish.

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mavijac

Cooking Level: Intermediate

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Reviewed: Jan. 4, 2009

I made this twice, both times it came out kind of gooey. Only way I could really cut it was to freeze it first. I gave it 4 stars anyway for taste and assuming I must have done something wrong for everyone else to have had such great success.

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gigijack

Cooking Level: Intermediate

Home Town: South Jordan, Utah, USA

Living In: Apache Junction, Arizona, USA

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Reviewed: Dec. 30, 2008

Everyone was right. This was the best recipe.And so easy.Everyone loved it.This will be my recipe to make turtles.

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jsueshappy

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Reviewed: Dec. 27, 2008

Wowza! These are so delicious! It took me two tries to get this right, but I am so glad I persisted. The key is to be really patient when cooking the mixture, don't rush! Slow and low (burner temp) is the way to go.

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Auntie D in MN

Cooking Level: Intermediate

Living In: Woodbury, Minnesota, USA

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Reviewed: Dec. 25, 2008

This is a recipe that is passed down through our family. I use regular sugar instead of brown sugar. I've never known what temperature to bring it to when cooking. Now I know thanks to all the reviews. I've used light and dark brown sugar in this recipe but adding vanilla makes the taste too much vanilla. So I use regular sugar and add the vanilla. Also I started using butter instead of margarine as it makes a more rich, creamy taste.

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Pizza Dude

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Reviewed: Dec. 24, 2008

Great & easy recipe, I followed all the instructions. I made 2 batches one according to the recipe the other I added chopped peacns before pouring it into the pan, everyone likes the one with nuts. I myself have not eaten any I am a diabetic, but everyone at work loved them.

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Melinda

Cooking Level: Expert

Home Town: Waterville, Ohio, USA

Living In: Ypsilanti, Michigan, USA

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Reviewed: Dec. 22, 2008

This turned out amazing! I am going to use this in two other recipes so I don't have to go out and buy the caramel. Also I may just leave some to have with ice cream, yum!

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Maggie K

Cooking Level: Intermediate

Home Town: Farragut, Iowa, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Dec. 21, 2008

YUM YUM YUM! Myself, my Mom & my Sister are making Christmas candy and cookies... we wanted to make Caramels just like Grandma used to make and I check all recipes and found this one. It's perfect, easy, fun and tastes just like Grandma used to make! And it makes a TON too! Thank you all recipes!!!!!!!!!!!!!

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Erin

Cooking Level: Intermediate

Living In: Moses Lake, Washington, USA

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Reviewed: Dec. 20, 2008

This is just an awesome Chewy Caramel. Although, I did bring it to 250 degrees like another reviewer did to wrap them. And they are WAY WAY WAY to hard....they do soften up in the mouth...just way to hard. Next time, and there will be a next time very soon (before Christmas) I will bring them to 235 degrees. **Need to update: I have made this recipe several times now...I bring them up to 235º and they turn out perfect everytime.**

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PurposelySuprina

Cooking Level: Intermediate

Home Town: Eakly, Oklahoma, USA

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Reviewed: Dec. 19, 2008

I love this recipe and have used it many times in candy making. Its perfect for caramel apples or to make scotch kisses (marshmallows covered with caramel). I would suggest always using wax paper with it for candy making, and to spray Pam or some other cooking spray on the wax paper to the caramel doesn't stick.

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Lauren

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Reviewed: Dec. 19, 2008

Very good. I followed the directions exactly. I also dipped 1/2 the batch in some really good melted chocolate chips and have not yet tried them, but my husband also suggested that I get some marshmallow cream and put that on top of a square of caramel and then put chocolate on top. Sort of like something a particular candy store makes. Anyhow, very good. Thanks for sharing!

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Bonnie

Cooking Level: Expert

Home Town: Federal Way, Washington, USA

Living In: Bonney Lake, Washington, USA

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Reviewed: Dec. 18, 2008

This is the best caramel recipe - we just love it.

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davis family

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Reviewed: Dec. 17, 2008

This is a GREAT caramel recipe! I wasn't sure if my husband would be a fan, but he loved them and so did I. They didn't last very long! I will definitely be making them again.

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