This recipe turns out well, but I added 2 teaspoons of Mexican vanilla and a little less water. I use a big cast iron skillet and I doubled the recipe. I stir constantly with a flat spatula. I don't use a candy thermometer, I just go by color. I like it with salted butter. A 12 oz package of mini semi sweet chocolate chips melts fast and spreads smoothly. Chopped toasted almonds sprinkled over all. People I share this with think I'm a kitchen genius. I live in a humid place and don't have trouble with candy behavior. So delicious!
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This recipe turns out well, but I added 2 teaspoons of Mexican vanilla and a little less...