This recipe is so delicious and so good! I've followed it exactly several times and EVERYBODY loves them. They have the best flavor! You can taste the vanilla and I love it. The recipe makes a 9x13 pan which i cut into approx. 1 inch squares, so that makes about 100.
It takes a long time to get to temperature, maybe 30ish minutes? And it will turn the color of caramel and have big thick boil bubbles when it's ready. Oh, I have discovered that cutting them with greased scissors works really well!
Note: I have tried at least 5 different candy thermometers and they are never, NEVER accurate. The last one was the most expensive/fanciest one, and it just stopped at like, 200 degrees! I now just rely totally on the ball in the water method. I always worried that it wouldn't be accurate enough, but I've had better luck with that than thermometers. However, if you're going to use a thermometer, I like to calibrate it by putting it in ice water and seeing how far off from 32 degrees it is. Then I add or subtract that much from the finishing point of the recipe. So, if in ice water it says 40 degrees, and the recipe says cook to 250, I will stop at 258. Elevation can make a difference, too. In high elevation, I usually stop a few degrees early.
3 users found this review helpful
Apr. 25, 2014