Posted: 12/19/2012 10:46:12 AM
I'm going to try batch #3 and hope that they turn out. Batch #1 is incredibly soupy, although I admit to getting distracted by the Titans game that was on. I watched batch #2 like a hawk, and while not as bad, it still will not set up. Also, I used waxed paper instead of parchment, and even though I sprayed it I cannot remove the paper. I'm going to try to cook it longer, and as suggested, just a couple of degrees higher. If third time isn't the charm, then I'm punting. (It still tastes great soupy though!)
Posted: 1/26/2012 11:30:38 AM
I made these over the holidays, and the key word is "patience!" They turned out AWESOME!! Even cutting and wrapping them proved to be a chore, but WELL worth the effort!! I am going to make another batch for an upcoming girls weekend, which I am sure the "girls" will love them!!
Posted: 1/20/2012 12:34:27 PM
I made these over the holiday and all I can say is WOW!!!! They are excellent. I had people ordering them from me for gifts. This recipe will be with me forever.
Posted: 12/27/2011 8:47:34 AM
I made these for the first time last night. I've never made homemade caramels, or any candy for that matter, and I'll admit I'm not very patient or skilled in the kitchen. Thank goodness for teishagrissom's comment, I made sure to cook it until the temperature reached 248 degrees, rather than taking it off the heat after adding the whipping cream mixture and they turned out perfectly. I was so proud of myself for being able to make these. For everybody who ended up with great tasting dessert topping, I definitely suggest trying again. It is worth it!
Posted: 12/24/2011 12:02:51 AM
ok, I have now made it twice. The first came out like everybody elses and was a sauce not candy. The 2nd I realized that you dont take it off the stove/heat after you add the cream sauce. when you add the cream it makes the temp drop majorly! thats when I had took it off thinking it was at 248. This time i turned down the heat a bit and cooked it some more, which took as long as the first time to get it to go back up to 248. the color got darker too. It worked out perfectly. the candy is amazing!!! Lovely! a keeper!!yummo!
Posted: 12/22/2011 12:06:54 PM
I have tried this 4 times, frustrating, not one of them set, all were sauce, I have a candy thermometer followed direction EXACTLY and ALL were sauce. The taste is good and will use as a topper but would like them to set, any other tips???
Posted: 12/18/2011 1:53:19 PM
Batch a=one and two will be jarred and given as gifts for dessert toppings. I like the idea from SherieK.
Going back to making fudge and will just have to drink the Jack.
Posted: 12/17/2011 10:56:41 PM
I have made candies many times (toffee, fudge, caramels) and I followed these directions to the letter. Mine did not turn out gooey but they certainly did not set up to a caramel-type texture. Not sure where it went wrong. My candy thermometer does fine with other types of candies.
Posted: 12/13/2011 10:38:57 AM
OK, I whipped up a batch of these on Saturday and am experiencing the dreaded "too soupy" result that can happen. I can only surmise I didn't allow it to cook at the 310 degrees long enough before adding the cream mixture, so another batch will be made tonight. The flavor is wonderful though, so instead of pitching the soupy batch, I plan to serve it as a dip with cut up apples and pears for a block party this weekend. If batch two is soupy, I may try a pinch of corn starch or cream of tarter to stiffen them, but let's hope it doesn't come to that with just another moment on the heat!
Posted: 12/9/2011 5:25:21 PM
Please tell me.....when you add the cream, etc...do you remove from heat until the temp. lowers or....keep cooking? i haven't tried these yet and i want them to be perfect.