Homemade Caramels

Just a quick comment to the readers that had sugary caramel... NEVER under any circumstances scrape the pan. The tiny sugar crystals on the sides of the pan can and will crystalize your caramel,...

Rich and creamy! I think the secret is to melt the butter, then add the sugars. Add the condensed milk last, when the sugars have mostly melted. Also, I used dark brown sugar instead of light,...

If you heat this long enough it can be good to make lollipops. Only thing I changed was I used less white sugar and more brown sugar, I eyeballed it so maybe difference of taking away a third o...

Finally! A caramel recipe that doesn't require corn syrup. Those of us with corn allergies salute you!

Really good, espacially if you are allergic to corn syrup.

I'll admit that I am a first time caramel (candy) maker, but I did not care for this. I mean... how do you get the sugars to melt to 250 degrees without burning the sugar? (Yes I have a candy th...

Linda, Thank you for this recipe! I am a really busy Mom that needed to adjust my candy making time but keep the quality as good as the longer versions. These caramels are excellent! Easy to c...

I don't know if I did something wrong, but this recipe didn't work for me at all. It turned out very hard, crumbly, and way too sweet. I had better luck with another recipe.

I'm not sure why other reviewers didn't stir their caramel mixture while cooking? It doesn't say not to! Anyway, my caramels turned out delicious! I turned off the heat once my mixture hit 24...