Vickib Recipe Reviews (Pg. 1) - (11616416)

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Reviewed: Aug. 19, 2015
Best taste: not overly sweet, but definitely sweet enough! I read lots of the reviews and following the advice I found, they came out perfect: A 4-quart sauce pan was just the right size. I used unsalted butter but added salt to the recipe. I used dark brown sugar. I removed the mixture from the heat the second it almost reached 250 and the texture was perfect... not too chewy and not too soft (at about 400 ft. elevation...close to sea level) A 9 x 13" pan for setting the caramels was the right size. I think that the larger size recommended in the recipe would have made the caramels too flat. I lined a non-stick baking pan with parchment paper on the bottom and the set caramel came right out easily. I bought caramel wrappers from a website with the words caramel wrappers in it and they were perfect for wrapping them. I think that wax paper wouldn't have worked. The hardest part was cutting them... took strength. Dough scraper worked best with extra help from kitchen sheers. Pizza cutter was ok too. I'm not sure I'd have the courage to tinker with the recipe, but maybe it could use a little bit less butter.
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