The ingredient list is a bit scary - butter, corn syrup, brown sugar. Yes, you are getting fatter just looking at this post! I had fully planned on sharing the recipe and how I made them but I didn't get it quite right and they are too soft even though I boiled until the hard candy temp. I'll have to try anothe recipe.
And despite their issues, OMG - they are so delicious! I can't stop eating them. Ugh, yum, ugh, yum. So in other words: DO NOT MAKE CARAMELS. You will so regret it.
They sure look delicious, I´d not be able to stop stuffing myself if I had those in arms length! :-)
ReplyDeleteDo you mind sharing the recipe you used? I love fresh soft caramel!
ReplyDeleteI like the sound of too soft caramels! Could you rebrand them as fudge?! There's nothing quite like rebranding to give a mistake the wow-factor!!
ReplyDeleteSarahx
What a cute Christmas idea and these sound amazing.
ReplyDeleteThis post made me LOL!! Those look so good...
ReplyDeleteOoh if those are terrible you best not add orange zest or sea salt to them! Looks delicious! How did you cut them into such neat squares?
ReplyDeleteBaking can always lead to such love/hate relationships. I think you've done a great first time job. Let us know how it goes!
ReplyDeletexoxo
I wouldn't recommend the recipe because they really are too soft and sticky but it was as follows:
ReplyDeleteMix 1 pound brown sugar, 2 sticks butter, 1 14oz can of sweetened condensed milk, 1 cup corn syrup and a little salt into a pot and boil until it reaches 250 degrees. Pour in parchment lined pan and let set.
Once I figure out a better recipe, Ill post it here.
You lost me at caramel. In this house it's all about chocolate, chocolate, chocolate!!
ReplyDeleteThose look heavenly!
ReplyDeleteplease share soon they look oh so yummy
ReplyDeleteI'm really, really glad I'm feeling too lazy right now to cook anything. These look dangerously delicious. Caramel beats chocolate in my eyes!
ReplyDeleteMy mouth is watering just looking at the pic!
ReplyDeleteI used one of those wheeled pizza cutters. Still not that neat but better than a knife.
ReplyDeleteThey look so yummy. Can't wait to see if you have more success with another recipe!
ReplyDeleteErica from Feasting on Life
Those look so yummy. Can't wait to see if you have better success with another recipe.
ReplyDeleteErica from Feasting on Life
please find us another recipe to share! And what ever the recipe says, I already know I will sprinkle some sea salt on top! Had some caramels this summer in Rehoboth Beach< DE. with sea salt on top and they were to die for! That mix of sugar and salt gets me evry time!
ReplyDeleteThe recipe might be right! Before switching recipes, try testing your candy thermometer. Water boils at 212 degrees F (100 degrees C). So boil some water, add a thermometer and watch closely. Not only will you know if your thermometer is "off", but you will also know by how much. I got an expensive one and it was off by 2 degrees. My kids caramels were too soft - with all recipes - until I figured out it was the thermometer. Good Luck!
ReplyDeleteThanks Anne. I did calibrate my thermometer this way so I'm sure it got to 250. Maybe if I went to 255?
ReplyDeleteThese look sooooo good , but I would know I would eat every one - yum!!
ReplyDeleteHow does one get added to your Christmas Mailing list.
ReplyDeleteTampering with mail is a federal offense, right....I can hear my lawyer now telling the judge....declaring me mentally insane all over a caramel addiction.
Seriously, caramel is one of my faves.
pve
That's what I'm doing for Christmas, as well!
ReplyDeleteOh really? You'll have to share with me how you are packaging them. I can't seem to wrap them properly to save my life. Help!
ReplyDelete