beck1123 Profile - (1472178)

cook's profile


Home Town: Saint Louis, Missouri, USA
Living In: Chesterfield, Missouri, USA
Member Since: Oct. 2003
Cooking Level: Intermediate
Cooking Interests: Slow Cooking, Asian, Mexican, Mediterranean, Kids, Quick & Easy
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Recipe Reviews 40 reviews
This was my first attempt at caramels and I have to say they turned out fantastic. I followed the directions to a T, something I don't normally do, and i'm so glad I did. It took about 45 minutes of constant stirring on medium heat, and like someone else said they increased in size. Luckily I had another pot on hand and for about 10 minutes I had two pots of carmel on the stove. I was able to mix them back together at the end and all was well. It seemed to take forever for them to get up near 250 and then suddenly the thermometer went over and I pulled them off the stove pretty quickly. I was afaid they'd be too hard but they were great. One reviewer mentioned to pay attention, make sure the dog's not underfoot, which made me laugh. However I took that advice ... you do not want to spill hot caramel on the stove, the dog, yourself or anything else. Disaster was averted by patience and attention. I think that's the key. Thanks for sharing this great recipe and to everyone who gave helpful hints.

1 user found this review helpful
Reviewed On: Dec. 24, 2013
Easy Mexican Pizza
This was really great! The kids and the hubby all liked it. I didn't have any crescent rolls on hand so I used Flat Out Lavash bread that's in a big rectangle and it worked pretty well as a quick substitute. I bet the crescent rolls would be even better.

7 users found this review helpful
Reviewed On: Nov. 28, 2012
Vinegar Taffy
Awesome tasting but hard to pull. We did it but I'm not sure we did it right, which I know is really our fault not the recipe's. We used red wine vinegar which tasted amazing but gave it the color of raw chicken. Lol we will color it next time. I'll get online to research pulling taffy next time.

2 users found this review helpful
Reviewed On: Feb. 24, 2012

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