This is DELICIOUS! I *just* made it for the first time, and it was SO EASY! Since there's corn syrup in it as a stabilizer, you *can* stir the entire time it's bubbling and being brought to temperature -- I did, and it's as silky and smooth as it should be; the corn syrup prevents it from crystalizing and being gritty. Also, I added 1 Tbs. of McCormick Anise extract and still would have liked more (I like it strong). I poured it out into a parchment-lined 10X15 rectangular glass baking dish but should probably have gone with a 9 X13, as it's pretty thin. I think I would have preferred also for it to be less firm, but that's just personal preference; the recipe, as is, is PERFECT - exactly the right consistency for caramels! I will make this recipe again and again, and I'm even thinking about using different flavorings just to change it up from time to time. Thank you for sharing this super-easy, super-yummy recipe! LOVE IT! Five stars! :D
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This is DELICIOUS! I *just* made it for the first time, and it was SO EASY! Since there's...