Reviewed: Dec. 22, 2011

"This is the BEST caramel I have ever had!" was the first response I heard after sharing with co-workers.

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Reviewed: Dec. 5, 2011

These were easy to make and delicious, I used milk chocolate chips melted no need to add butter, I also topped them with a little corse sea salt....to die for I will make these again and again.

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smile_u_nut

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Cooking Level: Expert

Reviewed: Oct. 12, 2011

These are great!! And make wonderful gifts. Wrap in freezer paper & put in a nice jar, candy dish, or tin. Also be sure you get to the right temp or you will get candies that are hard if to hot, or really chewy if to cool. And for those getting a grainy chocolate you can take out the butter altogether or use a 1/2 of food grade coco-butter (or 30% of your chocolate ratio) this makes for a wonderful chocolate experience too. Also keep your chocolate over a double boiler on the lowest heat possible, this will keep it at a dipping level. Instead of the dipping method I like to pour a layer of chocolate in a wax papered lined Pan (or over my marble block) let it set completely then pour my carmel over this, let it set up. Cut into squares & slightly separate the squares, or put them on to a cooling rack with a cookie sheet under them, then slowly pour your remaining chocolate over each. You can then reheat the chocolate that drips off and repeat process. This will get a uniform & perfect coating over each candy. They look like you bought them from a fancy chocolate shop, ;c) it sounds hard but it is much easier to get a good coat with out all the mess, dipping, & fork marks. I have had a lot of holes and marks in my candies, lol.. I love that I figured this out. Thank u to the one who posted this recipe, it's great!!

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letsbake

Reviewed: Apr. 6, 2011

Wow!!! I almost didn't even get to dip these carmels because my husband just wanted to eat the carmels! I had to keep swating his hand away. This would be great carmel for making carmeled apples to I think. I am definatly going to try it! I will be making these again and again! Thanks so much for sharing!

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smiles

Reviewed: Apr. 3, 2011

I tried this recipe for the first time a few years ago. I had never made candy and this really built my confidence. Although I make many different candies now, I find it is the most requested of my goodies. It's all about temperature. I heat it up slowly (patience is the key) until a firm ball is formed when dropped in cold water. Sometimes I use a thermometer, but I still find the cold water test to be more reliable. I use a 9x13 and skip the butter. I also find that chilling it in the fridge before dipping it and again, immediately after makes it easier to work with. Then I drizzle with white chocolate just to add some contrast.

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vicneedscoffee

Cooking Level: Intermediate

Living In: Ransomville, New York, USA

Reviewed: Mar. 5, 2011

These tasted fantastic! I followed the advice of other reviewers and left out the butter from the chocolate mixture. I just used semi-sweet chocolate chips and it worked out well. I did face the problem of my caramels melting once I dipped them in chocolate - they looked more like caramel patties. It seemed to help if I got them back into the fridge very soon after dipping them in the chocolate.

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acrandall

Reviewed: Feb. 5, 2011

I just have to say that this is the best caramel recipe that I use.. I make these caramels for all holidays and special occasion. Of all the things I make, this is the most requested. Thanks for posting such a great recipe.

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mertol

Reviewed: Feb. 3, 2011

I would give these caramels 4 1/2 stars. The taste was wonderful..but I wasn't crazy about the texture. I followed directions exactly, but I found my caramels came out a little too soft. Had a hard time cutting them and had to keep them in fridge until ready to serve. I will give this recipe another chance though, because everyone said they were delicious.

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Nicole

Cooking Level: Intermediate

Reviewed: Jan. 23, 2011

This was excellent but I think my candy thermometer is off because I cooked it too long. I have an electric stove and cooked it at 4.5 heat and 20 minutes would have been long enough to have a soft carmel. Mine turned out too firm like a slo poke lollipop but still good. I nuked each piece in the microwave and it tasted great. I also put the chips in the middle as suggested to save time. I will probably skip that next time made a horrible mess.

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Tina

Reviewed: Jan. 6, 2011

I found a can of condensed milk in the fridge, looked up some recipes, and stumbled upon this one. I was always scared of making homemade caramels, but this was a complete success! I halved the recipe, and couldn't be more happy that I did...as I ended up with tons and tons of caramels. Next time, I will still use the 8x8 pan for half the recipe or a 9x13 for a whole batch, as i think they were too thick in a smaller pan. I used veg oil instead of butter to melt my semi-sweet chocolate, and I ended up using a whole 2 c bag on half of the batch. Be careful not to heat this too quickly, or it will be grainy. I also make the mistake of trying to cut these too early, and made a huge mess. I ended up shaping the warm pieces into circles, dipped them, and drizzled with some more chocolate which turned out pretty cute. My husband was speechless when he came home and tried one...and that says a lot!

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