Reviewed: Jun. 12, 2008

Perfect caramel - keep finding more uses for it! Chocolate covered caramels, caramel apples, or on their own are equally good. Firm ball stage is perfect for most uses, or go about 130 for a good topping consistence. Makes wonderful caramel corn! I poured over microwave popcorn, mixed well, baked at 225 for 20 minutes. We like it salted after baking for the sweet and salty taste. Tips: Use real butter, not margerine. Temperature depends on how thick or hard you need it - higher temps=harder candy. If you are out of brown sugar, 1c sugar + 1T molasses = 1c brown sugar. In this recipe, you can just add them both in, no need to mix ahead of time.

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NKHOL

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Reviewed: May 31, 2008

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!

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SproutMommaAlison

Cooking Level: Expert

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Reviewed: Apr. 28, 2008

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.

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economite2004

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Reviewed: Apr. 23, 2008

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

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12345

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Reviewed: Feb. 21, 2008

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. ;-)

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Danno

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Feb. 20, 2008

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).

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meganthered

Cooking Level: Intermediate

Home Town: Normal, Illinois, USA

Living In: Mokena, Illinois, USA

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Reviewed: Feb. 18, 2008

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.

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jopp

Cooking Level: Intermediate

Home Town: Beaver, Utah, USA

Living In: Sacramento, California, USA

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Reviewed: Feb. 13, 2008

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.

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Elocyn

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Reviewed: Feb. 10, 2008

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!

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shari

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Reviewed: Feb. 1, 2008

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.

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MEREDITHRAE24

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Reviewed: Jan. 13, 2008

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

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laceyw

Cooking Level: Expert

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Reviewed: Dec. 26, 2007

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!

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Rockhappylady

Cooking Level: Expert

Home Town: Sacramento, California, USA

Living In: Pollock Pines, California, USA

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Reviewed: Dec. 26, 2007

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

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heather_belden

Cooking Level: Expert

Living In: Portland, Oregon, USA

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Reviewed: Dec. 25, 2007

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.

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MADISONLIBERTY

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Reviewed: Dec. 25, 2007

I have made this caramel for the last two x-mas's and I always get complements.I use paper candy cups and fill the bottom with chocolate then top with this caramel and toasted nuts. Delicious!This is a pretty easy recipe just make sure you keep stirring.

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sscmeaney

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Reviewed: Dec. 23, 2007

This is the recipie I have used a few times. One warning: make sure you are ready to wrap up most of this to give away, otherwise you will eat the whole pan! When I make these I put some chocolate chips in the bottom of the 9 X 13 pan on some wax paper, I put that on a warm surface until the chocolate melts, then I spread it around to coat the bottom of the pan. Then I fill the pan with pretzle twists. When the caramel is done cooking I pour it over the pretzels. When the caramels had set up part way, but still warm, I put more chocolate chips on top and spread tham around. You can sprinkle finely chopped nuts on top of this if you like, or leave it plain. Of course, if the chocolate is not spead evenly the nuts can help make it look nicer.

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Marlene M.

Cooking Level: Expert

Home Town: San Diego, California, USA

Living In: Yellow Springs, Ohio, USA

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Reviewed: Dec. 23, 2007

Fabulous recipe and very easy, especially for my first candy making experience. DH thinks it's good enough to sell. This recipe makes a lot of caramel, much more than the 32 servings given in the recipe guide. Not a bad thing but be prepared. Will definitely make again.

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Julie

Cooking Level: Intermediate

Home Town: Kalamazoo, Michigan, USA

Living In: Jasper, Georgia, USA

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Reviewed: Dec. 20, 2007

I can't say enough about these caramels! They are fantastic!! The scaling is off on the recipe though--it makes much more than 32 servings. I am able to get about 200 bit size candies out of it. I individually wrap them in wax paper and give them as Christmas gifts. Everyone raves about them. Also, I subsitute the sweetened milk for evaporated milk. It's not a small project by any means. It takes close to an hour for the caramel to reach the proper temperature and another 1 or so to wrap them. The end product is well worth the time! Thanks a bunch!!

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