this were so disappointing. After following the directions exactly, they were impossible to cut. I did not give these to anyone for fear they would pull out their fillings.

The taste was delicious but the chocolate was tuff to work with. Will definately make again but trying to figure out a better way to get the chocolate on the caramel.

Everyone loved these. I made the caramel and poured it into a pan adn then poured chocolate over it after it had set and before I put it in the refrigerator. It cut so smoothly and everyone absolutely loved them. I had about 150 but they were gone before everyone had otten to try them. Absolutely wonderful and everyone is asking for the recipe.

These caramels turned out delicious but are a lot of work. My advice is to be very careful when making the caramel - use a big sauce pan. When I was stirring the caramel it jumped out of the pan on to my hand and I have a huge burn there. Be careful! I follwed the advice of using the pastry brush to get the tops and found it very helpful. I used a toothpick to dip the caramels into the chocolate and then put them on wax paper, brushed the tops with the chocolate -much easeier than trying to get the whole thing covered. I also broke my chocolate up into two "batches". I melted about 2/3 of the chocolate and once it started to dry out a bit (i didn't use butter in the mix) I added the other 1/3 of the chocolate and it melted and became user-friendly once again. I also added a bit of sea salt to the top of my caramels and it tastes SO good. The recipe is delicious - just be careful of jumping caramel!!

Definitely not for those who don't like a mess, but these are amazing. I will never buy store bought caramel again. My husband said this was the best caramel he ever tasted. Dipping can be difficult. I used another reviewer's suggestion and used a pastry brush. Thanks for the recipe!

We made these chocolate covered caramels last year and they are simply to die for. I'm a big fan of chewy caramel with rich flavors and dark smooth chocolate. Together, this created a real treat. My tip for getting them to stay their shape and look pretty, is cut them into squares and then refrigerate them so they're cool when you put the warm chocolate on them. The best way I've found to put chocolate on them is to use a pastry brush and just pick up the caramel and paint the bottom, then the top. It works wonderful and they look great. I then put them on wax paper and put in the fridge right away. I found some great chocolate boxes and accessories at Michael's craftstore and I'm going to gift these for Valentine's this year. The caramel taste of this treat is very addicting...Enjoy.

Very good caramel! Only it was too soft to keep in squares. After I cooled it, I rolled it in balls, then refridgerated the balls. They flatttened, so once cooled, I rolled them again and quickly dipped in the chocolate and quickly got them back in to the fridge. Everyone loved them!

I LOVE this recipe! This the is third year I have made them and I just finished cooking my 2nd batch for 2006. They are worth the effort it takes. I do not dip them in chocolate since they are delicious plain. Several tips... 1) Definitely use a candy thermometer (they are cheap). 2) Put them in a larger size pan (a 9x13 jellyroll pan lined with buttered foil works great). 3) Before they are completely set, score them with a knife to make lines to follow for cutting with kitchen shears (it's not perfect, but it helps). 4) There are special candy wrappers out there that are meant for caramel and they stay twisted. 5) If the caramels are getting too hard to cut pretty easily, put the large piece in the microwave for 5-10 seconds. This will soften it enough to make it easier to work with, but won't melt them. Yummy!

I have made these twice now and they turned out great both times. I don't have a candy thermometer so I used a meat thermometer, along with the "cold water" method mentioned, and they turned out just fine. I couldnt figure out how to dip them in chocolate, so I drizzle chocolate over them instead. They are very yummy :)

DELICIOUS! I made these last year and they were a hit with EVERYONE! This is my secret weapon recipe for X-mas! Always use a candy thermometer!!! I usually do one batch covered in chocolate, and another batch just caramel. Tastes great both ways!

Carmel is always popular at parties! I just loved this one in particular!

These were fairly easy to make, for those of you who havent made candies, it might be easier to go to the store and get a couple dollar candy thermometer. I would suggest while dipping the carmels that you keep that which is not being dipped right away in the fride. I cut the carmels in strips and refriderated the rest, and they turned out great definately easy, just a bit time consuming. Thanks for the great recipe

Very easy to make, and delicious!

These are the yummiest, creamiest caramels ever. Easy to make too!! They became a quick family favorite.

What an endeavor this was! We cooled the caramel out in the garage until set and ready to coat with chocolate. I cut into small squares and tried to remove from pan in square form, but no luck. The caramel is a nice soft, yummy caramel and did not hold its shape. During the dipping process they lost their shape even more. Ended up lining counters with GREASED wax paper, making caramel mounds and spooning chocolate over them, one set we flipped them over and covered them from the other side. Had we had whole pecans they would have made beautiful turtles! We doubled the batch and tired of this after about one whole batch--cut wax paper squares, greased my hands and rolled plain caramels. These were wonderful! Just like the large Vande Walles caramels that you can get a couple for a buck:) Stored these in the garage and fridge to keep cool, at room temperature they stick to the wrappers. After all was said and done I said we were never going to attempt these again because I wasn't aware of what we were taking on. But rave reviews have me thinking that next Christmas maybe we'll just make one batch and wrap all of them in waxed paper.

Very good!! I didn't cook it long enough so it didn't firm up all the way.(Next time I won't leave my thermometer at home!!) So I popped it into the freezer, pulled it out and shaped into balls and put toothpicks in them then popped them back in the freezer. Then I took them out and dipped them in the chocolate....the chocolate kept them from falling apart..I also added some wax to the chocolate to help with the dipping and hardening....thanks for this easy and yummy recipe!!

I have made this recipe a few times now and always get rave reviews. I followed this recipe axactly but omitted the chocolate coating and they were great. Thanks for the recipe.