This is my first time making caramel and they came out sooo good! I was a little scared to attempt these, especially without a candy thermometer, but after reading almost every review I decided to go for it and make a half batch (just in case). I started the mix in my pot on low-med heat and set my timer for 45 minutes, planning on it taking longer than that. I stirred pretty much the whole time, only letting the mix sit for no longer then about 20 seconds. Towards the end, the caramel will be thicker in the pan. Because I didn't have a thermometer, I used the ice water trick and it worked awesome! Just drop a little of the caramel into a bowl of really cold water, wait a few seconds and then fish out the caramel and feel what the texture is. I took mine off the heat when the caramel in the water felt smooth and firm, but easily pliable. Dumped the caramel into a buttered foil lined 7 x 11 pan and let it cool before cutting. (PS - Do not use foil! Even buttered, I still had some sticking. Parchment is the way to go!) Cut the pieces with a nonstick pizza cutter, wrapped with wax paper. There are freakishly good!!
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This is my first time making caramel and they came out sooo good! I was a little scared to...