Total TimePrep: 20 min. Cook: 35 min. + cooling
Makesabout 2-1/2 pounds
These candies are delicious. My daughter & I made one batch but will definitely make again. I think the next time I will cut slightly smaller and dip in a dark chocolate.They really are the best!
I have been making these caramels for several years now. It has become a tradition for me to bring them for our Christmas celebration ever since. My family reminds me at least two months in advance. Even friends from my work request that I make them.
I couldn't afford 2 cups of pecans, so I just left them out. It has been several years since I made them, and my friends and family still talk about how great they were. I will be making them again for sure this year. (I also put them in a smaller pan, since I didn't use pecans.)
followed this recipe twice and ended up with a gooey mess. 238 degrees maybe isn't high enough, tasted good, but gooey!
Absolutely delicious! Using the 9x13 pan makes the ends a little thin and not so pretty for gifting, but hey, I'll eat those. 5 stars!!
From beginning to end, it's been an hour long process each time I make these caramels, but without a doubt, this recipe has elevated me to the sweet treat goddess! Chewy goodness. So cool to see the cream-colored ingredients transform to the rich caramel color. Thanks for sharing the recipe!
This is an excellent recipe. I make it at Christmas time and cannot keep the candy long enough to package for gifts. Do not cook long than the soft-ball stage as it will not be chewy. I experienced that (by mistake)
This is an excellent recipe for anytime of the year. I made three batches of the candy at Christmas time as it was very popular at the places I took it too. Even for the gift giving, it was great!!!