These are absolutely heavenly, but my batch came out very soft and have to be refrigerated. Also, for me...the cooking time was about an hour, it took a long time to get up to 245 degrees on medium heat, so the consistency may be attributed to an error on my part. Other than that, they are probably the best caramels I have ever tasted. Thanks for the recipe, Leta! Also, thank you MizzNezz for the tip about the wax paper...I used parchment paper and they pulled out of the pan so easily!
Wonderful!!! I have eaten way too many of these! I put wax paper in the pan and let it hang over the sides for easy removal. These taste SO good! Creamy caramel flavor, not too hard. I will definitely put these in my Christmas gift boxes! Thanks for a great recipe Leta!!
Fine recipe, Leta. I'd suggest adding one ingredient: patience. I found it took about twice as long cooking as suggested, but took my time anyway and the result was well worth it. Rich and buttery. I stopped cooking at a little over the 245 degrees recommended and quickly poured them into pan prepared with wax paper. They are soft enough to press a finger into, but hold their shape. Allow another hour to individually wrap in wax paper, at least.
Yummy! I didn't know what to expect because there wasn't any brown sugar in this recipe, but it turned out great! I did cook it too long because I don't have a thermometer, so it was impossible to bite into, but I just used it for sucking candies. The taste was perfect. I wouldn't change a thing!
These were very good, but a little heavy on the dairy for me. I could still taste the cream in the finished product and it distracted from the luscious caramel complexity. I cooked them to 248 and they didn't have to be refrigerated but they were more soft than chewy. If I make them again I'll take them up to 250 at least.
These are amazing! The taste is so buttery and creamy: I always thought good homemade caramels were basically made with brown sugar and butter, so I was doubtful about the ingredient list here. But they are perfect. I cooked to 250 because I wanted them to maintain their shape at room temp. They turned out VERY chewy but not too hard to bite.
Excellent recipe. I cooked it to 245 but when I tried to server it was too soft. I recooked it and got the tempÂ to 255. This seemed to work. I am going to use this as a base for other recipes now.
I followed this recipe exactly and the reward is a pan full of delicious homemade Caramels. I can think of so many possibilites for these. I think they would be great baked into Whatever Floats Your Boat" Brownies! by Karen. I also want to try dipping them in chocolate. I stirred them for just under an hour. Thanks for sharing a great recipe.
Great recipe. I used creme fraiche and really good quality French butter and the result is fantastic. makes a lot. I too cooked to a tiny bit more than the recipe called for and they are perfect. Next time, I would pour the hot caramel over salted pecans in the pan. Also used parchment paper, no problem to remove. Snipped into smaller pieces with a scissors after cutting in long strips with a big knife.
I love caramels. Love them! Most of the recipes I have tried the caramels are so hard you can't even bite into them. This recipe is AMAZING! They are fantastic. I did have to watch when I cooked the mixture since I'm at a high altitude. 245 degrees would have been too high. Here it's 235 degrees. If you want the best caramel recipe, this one's a great one. Thanks!