12 Reviews

Just made a batch this evening and it's as easy to make as it mentions. Be sure to take it off the heat exactly at 247 as it says for a firm but chewy caramel. I generally prefer caramel with more of a nutty or burnt flavor as this is a fairly light caramel. Nonetheless, it's still a great recipe. I'm going to experiment starting out caramelizing some sugar initially to see how that alters the color and flavor

2 people found this helpful. Was it helpful to you? [Yes] [No]
Chef Girard April 21, 2009

Oh my goodness, I just made two batches of this caramel for caramel apples and it turned out fantastic. It is easy and tastes out of this world. Constant stirring and a heavy pan are the key. My apples are beautiful and the caramel set up so nicely on them. I could also use the caramel down to the bottom of the pan to coat the apples using a wooden spoon. I am very proud of them!

2 people found this helpful. Was it helpful to you? [Yes] [No]
Sherlie October 31, 2006

This caramel is so good and the perfect texture. It's smooth and chewy. I used this caramel for making homemade turtle brownies and turned out awesomely. I also use this for caramel apples. That workes great as well. Very yummy!

1 person found this helpful. Was it helpful to you? [Yes] [No]
KissyZ October 26, 2006

This was my first attempt at making caramels, and so I burnt the first batch. Maybe my candy thermometer is off, but cooking to the temperature in the recipe resulted in a hard candy, similar to Werther's candy. My second attempt, I cooked til 234 degrees, and it was perfect! Chewy, fantastic caramels that tasted terrific. The ingredients and measurements produced a perfect flavor; kudos!!

0 people found this helpful. Was it helpful to you? [Yes] [No]
DalaiMomma March 16, 2013

This is a very good caramel recipe. It is a soft caramel so if you want it a little harder, cook a little longer. I added some sea salt to the top when it started hardening a little. I think I'll go with parchment or wax paper when I make them again as the foil stuck in creases butter didn't get to.

0 people found this helpful. Was it helpful to you? [Yes] [No]
BMac December 16, 2012

Relatively easy, and very tasty. I substituted honey for corn syrup and it worked perfectly! I sprinkled them with crunchy sea salt as they were cooling. Wonderful!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Red Jenny December 18, 2011

Took some time to get to 247, but its worth the wait. Nice creamy taste. I'm going to make coconut macaroons and put pieces of this caramel on them and drizzle with chocolate.

0 people found this helpful. Was it helpful to you? [Yes] [No]
jokutman December 20, 2009

Made a batch of these for Christmas gifts. I flavored them with orange extract, orange peel and a little triple sec. Excellent!

0 people found this helpful. Was it helpful to you? [Yes] [No]
Phunny Pharmer January 09, 2009

I have tried several caramel recipes over the years and had almost given up on making them when i cam across this awesome recipe. They turned out perfect and I will make another batch tomorrow. Thanks for sharing!

0 people found this helpful. Was it helpful to you? [Yes] [No]
SueChef II December 20, 2008

These turned out beautifully! This will be my go-to recipe for caramels. They did take a bit of time to reach 248, but I had doubled the recipe. I am sending them to my brother for his birthday. Thanks for sharing.

0 people found this helpful. Was it helpful to you? [Yes] [No]
History Teacher November 02, 2008
The Redneck's Best Caramels