Posted by: zx6karen on: March 21, 2011
Post date: 4/3/11
1 | jeannette
March 21, 2011 at 1:34 pm
I’ve made these before and they go from just right to easily shattered quickly. They are delicious with some sea salt sprinkled on top 🙂
2 | Gloria
March 27, 2011 at 5:59 pm
I made these last night. They came out just right….though I was not as patient as I should have been. It took my caramel about 25 minutes to come up to firm ball temperature. If you are making the full recipe make sure to large saucepan…the caramel boils up furiously. I took it off the heat the moment it reached firm ball. I used a 8×8 corningware dish. I lightly buttered it as directed, but had some trouble removing the cooled caramel from the dish. You might want to consider lining your dish with foil and butter that. The caramels were a little hard to cut and sticking to the knife (even though I buttered the knife). I found pulling the knife through the caramel in long strips worked best for me. They turned out great! They had a nice creamy flavor and they weren’t too chewy/sticky. The full recipe made about 80 1/2 inch – 1 inch squares. I wasn’t so consistent with cutting them. Good luck!
3 | Andrea at Nummy Kitchen
March 28, 2011 at 10:59 am
Thank you for your tips, Gloria, looking forward to trying these!
4 | Baking is my Zen
March 28, 2011 at 6:35 pm
Hey Gloria, I can’t believe it’s almost time for me to post this recipe. Thanks for the tips!
5 | Baking is my Zen
April 2, 2011 at 11:13 pm
Hosting this week. Made Honey Cream Caramels. I added pecans and sea salt.
Carmen of Baking is my Zen
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