Total TimePrep: 10 min. Cook: 30 min. + cooling
I have literally made these caramels no less than 20 times (maybe 30) and they are by far and away "THEE BEST" caramels ever. However, I have been successful (every time) in combining all ingredients in the pan at the same times as opposed to adding the milk after everything else has been cooked. Suggestion, you parchment paper instead of foil...you'll be glad you did, TRUST ME !!! YUMMY! YUMMY! YUMMY!!!!
Used light corn syrup instead of dark, still came out awesome!
Can't wait to try these!
I made these recently and they turned out delicious. I've tried other caramel recipes over the years with little success, but these are great! I lined my pan with non-stick foil and the caramels came off easily. I also sprinkled coarse sea salt over the top of half of the pan immediately after pouring to make salted caramels, a family favorite. Thanks for sharing this great recipe!
I love this recipe. The caramels taste fabulous. However; this year they turned out too chewy and buttery. What did I do to cause this?
Fantastic caramels and so easy to make. First tried these last year for holiday gifts and got many requests for more this year. Doubling the recipe worked very well but wouldn't try more than that at a time. Used parchment paper and it worked like a dream.
I've been making these for several years, and always get lots of compliments. I've used raspberry extract instead of vanilla for a nice twist. If you do use foil, butter it well and use heavy duty as I spent a long time peeling it off of the one pan I made with "regular" foil.
This is incredibly easy!! My son love these.
Turned out perfectly and could not have been easier! Another recipe I tried last year failed miserably. Thrilled with these results and have plans for another batch with chopped pecans stirred in!! SO excited!
This recipe is fabulous. Very light and creamy and doesn't stick to your teeth.