*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
All that sugar, butter, cream to waste!
I followed the recipe exactly, heated to 250 degrees and my caramel ended up rock hard. I bent two spatulas and a knife trying to get it out of the pan (which was HEAVILY buttered). The best part was when I was man-handling the candy to get it out of the pan and the caramel CUT me!
Tip: Do NOT heat this to 250, follow the other reviewers and heat to 240 or less.
Wonderful! I made these for Christmas and got rave reviews. I cooked the mixture to about 238 deg. and it's chewy, but doesn't get stuck in your teeth. It's a little hard to remove from the pan.... make sure you coat the pan well w/ butter or spray.
After reading everyones reviews I cooked only till 238 degrees and lined my pan with parchment paper and greased the paper well..had no problem lifting out the entire square (leave an overhang of parchment paper so this can be done with ease) peeling off the paper and cutting the squares with a greased knife.
Perfect! I boiled it to 250 on the dot. They turned out great chewy but firm enough to wrap easily. Also I used one of those foil cookies sheets that come in sets of 2 and are about 1.20 to pour the caramels into. It made everything simpler and I didn't have to worry about scratching my pan.
I was optimistic in making these but was somewhat disappointed with the results. First of all I had to dump my mixture into a large pan because a medium pan was way too small. The mixture would have boiled over. Second it took FOREVER to get the mixture to heat up. I finally heated it up to 255 or so. When it cooled it was hard as a ROCK! Definitely butter the 8X8 dish....it's needed. I couldn't cut the caramel so I put it in a bag and beat it with a hammer (I know that probably sounds funny). The little chunks it made were good but hard. I probably would not make this again.
I didn't know caramel candies could be so easy! Much easier than other recipes-- and more successful too! I didn't have whole milk so I tried 1% instead. They still turned out wonderful! Thanks for an easy recipe!
These are decadent! I had some issues with my candy thermometer, but I cooked it to about 250. I poured the mixture into a greased 8x8 pan. If I do it again, I will definitely line the pan with parchment or teflon coated foil. Once the squares were cut, I stuck them in the fridge for a few minutes, then wrapped them in 3" squares of waxed paper.
These are easy and delicious. Make sure you use a large enough pan at least a 3 qt sauce pan because when the sauce boils it increases in volume quite a bit. We used both a candy thermometer and the cold water method. I don't think you want to go all the way to the hard ball stage if you want chewy caramels. We used the soft ball stage which was 252 on our thermometer. We also lined the 8X8 pan with wax paper letting it hang over the sides of the pan for easy removal of the candy. A pizza cutter was handy for cutting the candy once we had cut it into strips with a knife.
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