Reviewed: May 23, 2012

I have made this caramel recipe twice now. The first time, I followed the recipe almost exactly (had to adjust boiling time for altitude). It was perfect!! The second time, I substituted 1 cup honey instead of the light corn syrup. Again, Perfect!!!! The honey gives it a heartier or more wholesome flavor. YUM!!

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Reviewer:

*Laura*

Reviewed: Mar. 9, 2012

so good! I made it 1 time, but i must make it again!!!!!!!! only it need's a little less Corn Syrup.. but yumm

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Reviewer:

Eleora

Cooking Level: Professional

Living In: Molalla, Oregon, USA

Reviewed: Feb. 5, 2012

This tasted delicious! It was a little soft, so to make them taste perfect, store the caramels in the fridge and then they are perfect

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Reviewer:

laurie21

Cooking Level: Intermediate

Home Town: Dickinson, North Dakota, USA

Living In: Jacksonville, North Carolina, USA

Reviewed: Jan. 6, 2012

yummmmmmmmy. Cooked till just under 250.

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Reviewer:

momoftwo

Cooking Level: Intermediate

Reviewed: Dec. 31, 2011

This makes the BEST Carmel Apples EVER! Follow the recipe exactly as shown and you WON'T be dissapointed! All my neighbors KILL for this when I make apples each year! Anyone who rates this less than 5 stars is NOT following the instructions!!

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Reviewer:

mega50

Cooking Level: Professional

Reviewed: Dec. 30, 2011

YUMMMM! I cooked mine to more like 234 degrees or so---it was fairly soft but everyone who tried it said they prefer it that way. It wasn't filling pulling chewy/sticky---it more melted in your mouth. Just made another batch. Thanks for a great recipe!!

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Reviewer:

lynnriley68

Reviewed: Dec. 27, 2011

My first attempt at making caramels was a success thanks to this recipe! I have been baking for as long as I can remember, however candy has always intimidated me. A few weeks before Christmas, my Mom's beau mentioned how he missed his Mom's homemade caramels (this was the 2nd Christmas after her passing), so I gave it a shot. The look on his face when he opened a giant package of homemade caramels took him from 60 back to 5yrs old - he said he was hoarding them all to himself and not sharing, lol. Good thing I kept some at home, bc my 2.5yr old has been asking to "try" them all weekend. Thanks so much for this awesome recipe - I'll be making them for years to come.

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Irishmegs18

Cooking Level: Intermediate

Reviewed: Dec. 23, 2011

These are a big hit with my family and friends. I also sprinkle sea salt on them - even more delicious. Note - this is very soft caramel and sometimes I find it difficult to work with. I keep it very cold when cutting and wrapping and only cut up a little at a time. I've never been able to "cut with scissors" as the recipe notes, but a big knife and lots of wax paper does the trick.

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Reviewer:

ChiCookieCrazy

Reviewed: Dec. 22, 2011

Definitely follow all the directions!!! It takes a very long time (around 20 min of continuous boiling) for this to come out perfect! Oh, make sure you grease your scissors with butter before you cut the caramel and DO use the scissors b/c a knife just doesn't work!!!!! Awesome results! I used dark brown sugar and it came out perfect!

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