Great flavor. No problems making it. A little more sweet than milky flavor but still addicting (less milky than the melt down square brach's caramels). Very sticky... even after setting up. Would make again but I might try a more milky caramel recipe before I do try it again. Heat to 240, and be sure to use a good quality pan. Didn't stir much in the last boiling stage and it turned out perfect.
lifeisgood Posted: 11/08/10
Jill1995 Posted: 10/27/10
Wow, really amazing caramel flavor . . . that being said, I have never been so frustrated with a recipe. Well past an hour of trying to reach the right temp of step 3, I threw in the towel. I wish there had been more info on what to do when the temp would not rise anymore. When I tried to increase to a higher heat, the sauce would boil and would have overflowed if not turned down.
SisterOfAngela Posted: 10/14/10
I was surprised by how tricky this was (the recipe made it seem pretty straightforward). I had a hard time getting the temperature up that high, and when I did the caramel quickly got chunky. I ended up with 12 chunky, ugly caramel apples. They tasted good though, so it wasn't a complete waste of time.
livin2eat Posted: 09/30/10
The best caramel apples I've ever had! Have made this recipe three times so far. Halved the recipe and it only covered 6 small apples, though. Apples stuck to the wax paper (if put in the fridge), so used a silpat once dipped.
candomom Posted: 10/27/10
Be very careful during the last 20 minutes of cooking time...stir constantly...I burnt the first batch when I walked away. Hard to achieve temperature with correct consistancy...mixture was too thick and cooled too hard to eat.
LeahCh Posted: 10/06/13
These were awesome. However, the caramel will bubble up quite a bit in order to reach the needed temperature, so when the author says "large" sauce pan, he or she really means it. I'd use at least a three quart pan.