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Caramels
I'm not sure why other reviewers didn't stir their caramel mixture while cooking? It doesn't say not to! Anyway, my caramels turned out delicious! I turned off the heat once my mixture hit 245 degrees F because the temperature keeps rising once the heat is off. I poured my mixture in a buttered glass dish and refrigerated. I will definitely make again!
5 users found this review helpful
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Reviewed On:
Sep. 8, 2011
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