Just made my 5th batch. I took others advice and used 3/4cup butter and 1 tsp vanilla. I use a parchment line Pampered Chef large bar pan to pour the caramel on to cool. After it has cooled 15 minutes I put chocolate on top and it melts and then I spread it around. Then I lift the parchment paper out of the pan put it on the counter and cut with a pizza cutter. Also when I add the vanilla I add 1 large cup chopped toasted almonds. I used to have a large box of Milk Duds in my pantry. Never again. These only take 45 minutes to cook once they start boiling. If you use a very heavy high quality stainless steel pan you don't need to stir constantly until it gets to 225*F on your candy thermometer. I've used honey, corn syrup, regular white sugar and evaporated cane sugar as substitutes also 1/2 n 1/2 for the evaporated milk and all work. Use the drop in ice water test to see if it is chewy enough. If you have 2 candy thermometer test them in boiling water to see if they are calabrated correctly.
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Just made my 5th batch. I took others advice and used 3/4cup butter and 1 tsp vanilla. I use a...