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Caramels
This is the recipe I use every year for my Christmas caramels and now I have tons of requests for them every year. The big thing with this one is use a large sauce pot, the ingredients “grow” as they boil and if you don’t use a large pot you’ll have a HUGE mess. Also, just a note, the temp stays at about 225 for quite a while then jumps quickly to 250. You HAVE to stir constantly and watch it close or it will end up too soft or too hard.
2 users found this review helpful
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Reviewed On:
Dec. 27, 2012
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