This recipe is excellent and easy to make. The caramel is rich, buttery and just plain fantastic! I have been making it strictly for caramel apples (soft ball stage), and it stays on the apple even when loaded with nuts, candies, etc. Everyone who tried it was just raving about it. *Tip: 1 lb of brown sugar = 2 1/2 cups.
I love this recipe! Only thing is I've never understood the temperature given on the original. I always cook to about 254 or so on a very accurate thermometer to make caramel squares that stay squares on their own for days but still get chewy when you eat them.
This caramel was PERFECT for making filled chocolates! I only used approx. 2/3 cup of corn syrup(All I had left!) and let it get to about 250 degrees. I let it set overnight and made the chocolates the next day. So delicious! I will DEFINATELY be making this again!
One suggestion though- butter only the sides of the pan and place parchment paper on the bottom- You won't have a problem with it sticking.
I just wasn't impressed with this recipe. You may appreciate this recipe if you like softer caramel, but I prefer a more chewy caramel and this was too soft for my liking. It also tasted VERY strongly of brown sugar instead of the buttery, mellow flavor of caramel. It was easy to make and the directions were good. However, I won't be making these again.
I added the vanilla between steps 1 and 2 since it wasn't specified in the directions. Tastes good but my batch seems a tad too soft; I'm going to try chilling it for a bit before attempting to cut and wrap peices. This recipe is definitely easy!! And not too messy; I'll probably try it again sometime and see if I can get the consistency right. Update: They are a smash hit at the office!! Everyone is raving about them. I chilled before wrapping and then kept them refrigerated overnight--not one mention of them being too soft.
This recipe IS WONDERFUL !! I cooked it to firm ball stage about 248 ( about 20 min). It is a very easy recipe that will impress family and friends. I omitted the vanilla and used dark brown sugar. I also used an 8x8 pan instead of the 9x13 as I like thicker pieces of caramel.
Great recipe! Tips for perfect caramels that my Grandma gave me: After you mix all the ingredients except Vanilla use a cold wet paper towel to wipe down inside of pan up to caramel and throughout cooking make sure you stir gently as not to deposit lots of caramel on the edges of the pan. It only takes a small amount of undissolved sugar to ruin caramels. Also be sure to stir often and rinse and dry your spoon often as this keeps uneven caramel from getting mixed. Definetely cook the caramels to about 250f if you want to wrap them. And add the vanilla AFTER you shut the heat off. ENJOY!
This recipe rocks!! The first time I made it the carmel did'nt hold it's shape but was still good. The next time I made it I cooked it to firm ball stage about 248 ( about 20 min).
The taste of this recipe is awesome! One fault that I had, I forgot to put the vanilla. It doesn't even need it. Next time I would definitly cook til 245-250F. It was still a little soft. I rolled it into balls and used on turtles. I will make again, but will cook longer so that they can be wrapped.
