"These caramels are made with brown sugar, cream, butter and corn syrup and flavored with a hint of vanilla." — sal
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1 1/4 cups
1 2/3 cups
1 1/4 cups
Great flavor, very sweet! A few notes: Cook to a temperature of about 240 for a chewy caramel; make sure NOT to use a non-stick saucepan; also make sure to grease the pan--cooking spray works great.
All that sugar, butter, cream to waste!
I followed the recipe exactly, heated to 250 degrees and my caramel ended up rock hard. I bent two spatulas and a knife trying to get it out of the pan (which was HEAVILY buttered). The best part was when I was man-handling the candy to get it out of the pan and the caramel CUT me!
Tip: Do NOT heat this to 250, follow the other reviewers and heat to 240 or less.
Wonderful! I made these for Christmas and got rave reviews. I cooked the mixture to about 238 deg. and it's chewy, but doesn't get stuck in your teeth. It's a little hard to remove from the pan.... make sure you coat the pan well w/ butter or spray.
After reading everyones reviews, I cooked only till 238 degrees and lined my pan with parchment paper and greased the paper well..had no problem lifting out the entire square (leave an overhang of parchment paper so this can be done with ease), peeling off the paper and cutting the squares with a greased knife.
I was optimistic in making these but was somewhat disappointed with the results. First of all, I had to dump my mixture into a large pan because a medium pan was way too small. The mixture would have boiled over. Second, it took FOREVER to get the mixture to heat up. I finally heated it up to 255 or so. When it cooled, it was hard as a ROCK! Definitely butter the 8X8 dish....it's needed. I couldn't cut the caramel so I put it in a bag and beat it with a hammer (I know that probably sounds funny). The little chunks it made were good but hard. I probably would not make this again.
Perfect! I boiled it to 250 on the dot. They turned out great, chewy but firm enough to wrap easily. Also I used one of those foil cookies sheets that come in sets of 2 and are about $1.20 to pour the caramels into. It made everything simpler, and I didn't have to worry about scratching my pan.
I didn't know caramel candies could be so easy! Much easier than other recipes-- and more successful too! I didn't have whole milk so I tried 1% instead. They still turned out wonderful! Thanks for an easy recipe!
These are decadent! I had some issues with my candy thermometer, but I cooked it to about 250. I poured the mixture into a greased 8x8 pan. If I do it again, I will definitely line the pan with parchment or teflon coated foil. Once the squares were cut, I stuck them in the fridge for a few minutes, then wrapped them in 3" squares of waxed paper.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 225
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