Reviews & Comments

I've made caramel before with great success (if I do say so myself!), but for me these caramels came out rock hard :( I noticed my sugar mixture turning golden unevenly, so I wonder if that had something to do wih it, and either my 3.2-quart saucepan was too big, or my electric burners are not flat, but it took a while for my candy thermometer to reach the caramel for an accurate temp reading. I think I might break them up as brittle, like another reviewer did, but I was really hoping these would be a SuperBowl hit! Not sure I can keep this one.

Just made these- mine turned out lighter than the featured pictures but I'm guessing I didn't stir the end mixture enough?

I just made these caramels and the butter separated from the sugar leaving oily drops on top (another use reported the same experience). Few other caramel recipes require that you boil the milk/cream in a separate pan because if the cream cools down too much while cooking the sugar/syrup/water you will shock the butter/cream mixture when you add it to the hotter pan; this causes the butter to separate. Sad to say, this recipe is too finicky to be a keeper!