I loved this recipe!!! This was the first time I had tried to make caramels, and after reading other reviews I learned a few things. First; At a higher elevation, the mixture will get to the hardball stage at a lower temp. and it will take longer to cook. Second; While a candy thermometer is always a good tool, the best way to test your candy is the cold water method. (especially if your at a higher elevation and will set before 250 degrees. I'm at 3565 elevation) Third; Doubling the recipe will make it take twice as long, but with mine, it took three times as long. After talking to my candy making veteran friends, I learned that the weather outside has a LOT to do with candy making. If it's very humid/rainy outside, your candy will not turn out as best as it could.
After I poured my caramels into my pan, I sprinkled hemalayan pink salt on top, then cut them into bite sizes and dipped in chocolate. They were so good and creamy, I could have boxed them up and attached a hefty price tag, and people would have gladly paid it:)
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I loved this recipe!!! This was the first time I had tried to make caramels, and after reading...