Reviewed: Oct. 10, 2007

Fabulous!!! Absolutely the best and easiest recipe. Creamy, rich, buttery, and perfect chewy texture. I used the 248* temp, cut the butter to 3/4 C., On medium heat, it only took 20 minutes. I buttered a springform pan, and just dropped the bottom out when cooled. I did refridgerate for a bit as I was anxious, and was not disapointed. Thoroughly enjoyed by co-workers! Thanks for sharing.

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julie

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Reviewed: Oct. 6, 2007

This recipe is so good. A rich buttery/nutty flavor. Nothing in the store compares to this lovely homemade caramel. My family couldn't keep their paws off of it! The kids were dipping everything they could find (apples, bananas, marshmellows, walnuts) to dip in it. So Yummy. Thank you!

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Margaret's Girl

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Reviewed: Oct. 5, 2007

Sooo good! This candy just melts in your mouth! It didn't turn out super chewy like store bought and it was a little too soft, but this also could be my fault because I didn't have a candy thermometer. Can hardly wait to use this recipe for other creations!

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Amanda J.

Cooking Level: Intermediate

Home Town: Apple Valley, California, USA

Living In: Pinon Hills, California, USA

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Reviewed: Oct. 5, 2007

I made this recipe for candy apples that went over big! Very easy and good.

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PKI

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Reviewed: Oct. 2, 2007

Just like the carmels I buy at See's Candies. Yummmy!!!!

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momof4rats

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Reviewed: Sep. 30, 2007

Hon no where in the recipe does it state when to add the vanilla extract? JUst thought u should know thank you a great recipe

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Daisy

Cooking Level: Expert

Living In: Effingham, Illinois, USA

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Reviewed: Sep. 30, 2007

I have been making this exact recipe at Christmas for years. I get requests for it every time I give them out. Some years I have to make 6-7 batches to give away. Fantastic for that sweet tooth.

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Amy0905

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Reviewed: Sep. 30, 2007

It has a great creamy buttery taste. Mine turned out hard because I cooked it to a higher temp because a lot of reviews said it was to soft. I am at about 5000ft altitude I think that had something to do with it. Will try again.

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mybabiesmomma

Cooking Level: Intermediate

Home Town: Mapleton, Utah, USA

Living In: Orem, Utah, USA

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Reviewed: Sep. 18, 2007

Excellent stuff! It's butter, sweet, creamy, and very easy to make. The candy thermometer is a must. Thank you for this yummy recipe!

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bookworm

Cooking Level: Expert

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Reviewed: Sep. 9, 2007

This was a little too sweet for my taste as well as my husbands, however it was very simple to make, and I am sure most would be able to adjust to their taste or love it as is.

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amandamichigan

Cooking Level: Expert

Home Town: Bay Point, California, USA

Living In: Lathrop, California, USA

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Reviewed: Sep. 5, 2007

The caramel turned out great. Definately not as hard as I thought making caramel was going to be. The taste is very rich and buttery.

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Amanda M.

Cooking Level: Intermediate

Home Town: Warren, Pennsylvania, USA

Living In: Vista, California, USA

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Reviewed: Jul. 26, 2007

amazing taste, a little too soft for most, but i LOVED how soft it was!

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kath

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Reviewed: Jul. 6, 2007

I loved this one...I add the vanilla and I added in walnuts and then made another batch with peacans! We could not stop eating it. I did put it in the fridge to help it get a little hard but not real hard. My husband and 2 year old son....LOVE IT...will make again

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Crystal

Cooking Level: Intermediate

Home Town: Norman, Oklahoma, USA

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Reviewed: Jun. 10, 2007

I don't have a problem with this recipe at all. It is considered the perfect caramel by most who eat it. My friends have taken to calling it "crack" because it is just as addicting. I brought a huge gladware container of it to a party; it was demolished within a half hour. Thanks for the great recipe!

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splendiffferrous

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Reviewed: Mar. 26, 2007

This is a fabulous recipe. Since I was covering apples with caramel, I needed a little more than this recipe called for. I ended up making another recipe in this site that didn't call for brown sugar. It was good, but I have to admit that the brown sugar gives the caramel a deeper, richer flavor. I ended up combining the two candies and came out with a fantastic caramel. The only change I made was to reduce the butter by half. It was not greasy at all. Will definitely make again. Thanks so much!

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Cynthia

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Reviewed: Mar. 18, 2007

it tasted good but it never hardened. it stayed as soft as it did when it came out of the pot. I even tried to put it in the fridge like other reviews said, but it still didn't harden.

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Anna H.

Cooking Level: Intermediate

Home Town: Kenosha, Wisconsin, USA

Living In: Puyallup, Washington, USA

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Reviewed: Mar. 13, 2007

This had a very good flavor, but mine did not set up very well. It ended up a nice caramel sauce for dipping apple slices into.

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DSPAA

Cooking Level: Intermediate

Living In: Springfield, Illinois, USA

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Reviewed: Jan. 3, 2007

Great recipe! I have tried many caramel recipes and this one is by far the easiest. I cooked this twice during the holidays as the first batch didn't last long. I found the best way to make sure I cooked it to 248 degrees exactly was to bring it to that temperature in a cast iron pan and then as soon as it hit the temp I wanted I took it off the burner and continued to stir it for another minute before pouring it into my 8x8 inch pan. I would not recommend continuing to stir it for 3 minutes after you hit your desired temp as the recipe tells you to do since your temp can rise quickly on you and your stuck with rockhard caramel.

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cooklani

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Reviewed: Dec. 23, 2006

I think the directions could be more clear on the boiling: keep on medium heat, stirring occasionally, until reaching 220degF, then reduce heat to low, stirring for 3 min. Remove from heat, etc... Other than that, I say that this is a pretty solid recipe.

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Girlfriend's

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Reviewed: Dec. 20, 2006

This recipe IS WONDERFUL !! I cooked it to firm ball stage about 248 ( about 20 min). It is a very easy recipe that will impress family and friends. I omitted the vanilla and used dark brown sugar. I also used an 8x8 pan instead of the 9x13 as I like thicker pieces of caramel.

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