Perfect caramel - keep finding more uses for it! Chocolate covered caramels, caramel apples, or on their own are equally good. Firm ball stage is perfect for most uses, or go about 130 for a good topping consistence. Makes wonderful caramel corn! I poured over microwave popcorn, mixed well, baked at 225 for 20 minutes. We like it salted after baking for the sweet and salty taste.
Use real butter, not margerine.
Temperature depends on how thick or hard you need it - higher temps=harder candy.
If you are out of brown sugar, 1c sugar + 1T molasses = 1c brown sugar. In this recipe, you can just add them both in, no need to mix ahead of time.
3 users found this review helpful
Jun. 12, 2008