Mmmm, these turned out so good! I had made another Caramel candy which turned out perfectly smooth, but kind of boring in flavor, and I wanted to try something new. I love the brown sugar flavor in these. I did read at David Lebovitz's blog that brown sugar (b/c of the moisture, I think) can cause the texture to suffer in caramels, but I am either not observant enough or I didn't care. These had the richer, deeper flavor that I was after. I cooked them to 244 degrees per reviewers recommendations, and they are soft and chewy the next day. This will be my go to caramel recipe now. Highly recommended!
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Mmmm, these turned out so good! I had made another Caramel candy which turned out perfectly...