This recipe deserves a 5, but the directions as given make them wayyyy too firm for my liking. They were excellent when heated to "soft ball" or just below on my themometer. 238 degrees was the magic number for me. They got firm enuff while maintaining a glorious chewy caramel texture. I ended up making a few batches b/c my husband kept sneaking and eating them!!!
B/c the recipe calls for soooo much butter I didn't dare use cooking spray, parchment lined baking sheets worked just fine. I'm thinking maybe one less stick would be sufficient, but hey if you're going to do it, u might as well do it! ;) I'll be using this recipe for years to come!!
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This recipe deserves a 5, but the directions as given make them wayyyy too firm for my liking....