Reviews & Comments

Besides it being my first time making caramel (maybe my mistake #1), but it burnt, they were impossible to cut (tried to warm my knife, butter my knife, and microwave the pan for a minute). I was really looking forward to these.

These are wonderful! I made a batch for an office party, figuring I'd have leftovers to take to my family for Christmas. Nope - they all disappeared so I had to make another batch for my family. I found that if you have difficulty cutting, put it in the microwave for 10-15 seconds. It softens it up just enough to cut fairly easily. Also had trouble with the chocolate sticking on the first batch, so with the 2nd batch I cut them first, then hand dipped them instead of pouring the chocolate in the pan. I just dipped the tops and put them on wax paper to harden. It was a little more effort, but it was worth it - the chocolate stuck and they came out beautifully.

WOW these are WONDERFUL!! Everyone who ate them took more than one piece. I was very surprized at how good they came out. First of all for the brown sugar I used 1/2 splenda brown sugar and 1/2 regular brown sugar. I didn't have a candy thermometor and I took it off the stove before it formed a ball stage. It was easy to pour onto the foil lined pan. The carmel was undercooked according to the instructions but perfectly creamy, cut easily and held its form even when shipped as a gift. THe salt was the icing on the cake. mmm good.

I tried these caramels for the first time this year and was very disappointed. I may have cooked them a couple of degrees more than the recipe called for, and they got too hard. My bad. However, after they cooled in the fridge I spread the chocolate over the top and put them back in the fridge for the chocolate to set. When I took them out of the fridge I tried to cut them and the caramel were rock hard. I let them come to room temperature and they were still very hard to cut. When I was finally able to cut the caramels the chocolate chipped off. I consider these a waste of time, money and ingredients. I will stick to another tried and true recipe I have for killer caramels.