Reviewed: Dec. 17, 2007

I love the flavor of this, but for some reason whenever I made them, they were too hard. I finally just cooked them to 230 degrees instead of the suggested 234 to 240, and I took it immediately off the stovetop once it reached that temperature. (I didn't cook it the additional 2 min). It turned out perfect. Also, make sure your butter is unsalted. I made it once with salted butter. It makes a bit of a funky flavor.

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Rebecca

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Reviewed: Dec. 17, 2007

WOW, these are the best ever!! I made them exactly as stated in the recipe and they are delicious!!

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2kids4me

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Reviewed: Dec. 15, 2007

Great recipe but I like to bring it to a hard crack or just under this will make them like a sugar daddy.

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John

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Reviewed: Dec. 13, 2007

I made these last week and they didn't last 3 days. I gave several away and my husband and kids ate the rest. When I cooked the mixture, I had to increase the temp to 254 because it was way too soft otherwise. These are better than the caramels we used to buy in Canada on special trips.

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Mandi Lusk

Cooking Level: Expert

Home Town: Scobey, Montana, USA

Living In: Wasilla, Alaska, USA

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Reviewed: Dec. 12, 2007

It has a really good taste. I cooked mine to 248* as suggested by others and I could not get mine to set up also the bottom of it burnt. It was to soft to wrap, but like I said it did have a very good taste.

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MAMAEEN

Cooking Level: Expert

Home Town: Boise, Idaho, USA

Living In: Nampa, Idaho, USA

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Reviewed: Dec. 10, 2007

This is an awesome caramel recipe! If you want firm, chewy caramel that you can wrap in wax paper, I suggest you cook it to the 248 degrees that some others have done. Otherwise, you will end up with very soft, runny caramel. I made a batch last night and I just finished cutting and wrapping it this morning. It turned out perfectly and tastes delicious!

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SARASQ

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Reviewed: Dec. 10, 2007

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.

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SCHERRY21

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Reviewed: Dec. 7, 2007

i've used this same recipe for more than two years now, to the delight of more than just family! this year I also made caramel popcorn using this caramel melted and poured over microwaved popcorn. it was awesome!! absolutely the BEST caramel recipe I've encountered.

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rothaarige

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Reviewed: Dec. 7, 2007

I cooked the mixture to a point where a spoonful dropped into a bowl of cold water made a nice little carmel ball. Don't know what the temperature was. I poured it onto a generously buttered jelly roll pan and let it cool before cutting it into about 150 bite-sized pieces. Then wrapped (and wrapped and wrapped...) in waxed paper. That should be about 35 or so calories for each one if my math is right. Lots of candy!

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Hinchess

Cooking Level: Intermediate

Home Town: Lawrence, Indiana, USA

Living In: Zionsville, Indiana, USA

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Reviewed: Dec. 2, 2007

I didn't really like this at all. I tried cooking at 250* like others suggested but it was still very soft. Also, do not put wax paper in the bottom of your pan. I tried this and the wax paper ended up sticking and I had to throw the whole thing away. Otherwise it would have been waxpaper caramel. I guess I cold have done something wrong but I doubt it as all the women in my family were there to make our Christmas candy together. I'm rating this a 2 because the taste was just ok. I would have eaten it if it hadn't been for the problems with the paper.

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Dondie

Cooking Level: Intermediate

Home Town: Mounds, Oklahoma, USA

Living In: Tulsa, Oklahoma, USA

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Reviewed: Nov. 23, 2007

They have really nice flavor, my only mistake was overcooking them so I ended up with yummy caramel bricks.

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Laura Wickstrand

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Nov. 8, 2007

absolutely perfect. i dipped caramel apples in it and sold them for 3 bucks a piece at my university... sold completely out and made 100 bucks... and i used all organic ingredients for the caramel.... it comes out totally delicious and perfect.

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UHlissUH

Cooking Level: Expert

Living In: Arcata, California, USA

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Reviewed: Nov. 8, 2007

This really was a great recipe. I got a lot of compliments on the candy. I would strongly recommend a very large heavy pot. My pot was too small and I had to split it up to finish it. It also started to scorch near the end because the pot wasn't heavy enough. Very tasty despite the trouble.

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Carrie

Cooking Level: Intermediate

Home Town: Houston, Texas, USA

Living In: Grand Rapids, Michigan, USA

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Reviewed: Nov. 5, 2007

Used half dark brown & half light brown sugar. Don't skimp on the salt; a VERY generous pinch enhances the flavor. Turned out great.

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Sweet Apron

Cooking Level: Expert

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Reviewed: Nov. 5, 2007

This caramel has really good flavor. I added 1 tsp of vanilla and 1/2 tsp of butter flavor instead of the 1 1/2 tsp of vanilla. I cooked it until it reached 250 degrees. This is good for making caramel apples, which is what I wanted it for. I had some left over and just poured it into a pan sprayed with cooking spray. It was still a little too soft for individual caramels. I will try cooking it until it reaches about 260-265 degrees for just caramels. Great recipe!

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SLN1999

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Reviewed: Oct. 31, 2007

Thank you for the review that said 1 pound of brown sugar was 2.5 cups. I was going to get my postal scale out and measure it that way. This turned out good. I only cooked it to 245 degrees so mine were soft. Not teeth pullers.:)

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kokoskorner

Cooking Level: Expert

Living In: Tulsa, Oklahoma, USA

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Reviewed: Oct. 28, 2007

Cooked in a little under 15 minutes on low heat. This was very easy to make and tasted good, but it didn't really taste like the caramel I was expecting for caramel apples. But if you are not expecting the traditional caramel taste, this is a great treat!

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Brooke Elizabeth

Cooking Level: Intermediate

Living In: Columbia, Maryland, USA

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Reviewed: Oct. 23, 2007

This recipe is excellent and easy to make. The caramel is rich, buttery and just plain fantastic! I have been making it strictly for caramel apples (soft ball stage), and it stays on the apple even when loaded with nuts, candies, etc. Everyone who tried it was just raving about it. *Tip: 1 lb of brown sugar = 2 1/2 cups.

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JLeigh

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Reviewed: Oct. 17, 2007

Taste wise this is really nice but a little too soft for wrapping. I even used a candy thermometer, so I think firm ball stage may be a little better. I ended up using this as a dip but it still tastes great!

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