Oh Margie, thanks a lot for your recipe it really helped me a lot to make my Valentine's gift, I live in Mineral de la Reforma, Hidalgo, Mexico. My best wishes.
@MarjoriesCandies Thanks a lot for the info, 1 more question... should I take more sugar for the recipe in stead of the corn syrup? (think I'll try it now anyway:)!)
Is there a way to make these caramels without using a candy thermometre? - is there another way to tell when to take the caramel off the heat? - roughly how long does it take? Thanks :)
wow Marjorie! As we say in the Netherlands, I started to waterteeth :) I had 1 question, how necessary is the Corn syrup? It is not that common here, let alone 'light' versions.
is this like hard caramels? the sort that quality street sells or mcintosh toffee ;) if u ever have some time to show us how to get them a little harder but still chewy if these are not them. i want to make them with my son.y.
I tried to make this recipe, and I had difficulty getting the candy to boil up to 248.. I have a candy thermometer and it wasn't going past 240. I took it off and let it cool a little bit, stirring it. When I went to pour it onto the wrap, it just melted straight through it. I put it on parchment paper instead, and the little bit that melted through seems to be very hard and crunchy now that it is cooled. (Almost like a Skor bar) Did I do anything wrong? I used a nonstick pot instead.. Maybe?
I am so upset I thought this looked so good so I made a double batch. But the recipe on the white board in the video is different from the recipe written below. So I used almost double the sugar and it didn't turn out right. Boo hoo
One of the best Carmel cooking tutorials on RUclips. I'm sure I'll watch it many more times. Thanks much!
Oh Margie, thanks a lot for your recipe it really helped me a lot to make my Valentine's gift, I live in Mineral de la Reforma, Hidalgo, Mexico. My best wishes.
Thank you! I made some caramel today and was very disappointed that it was brittle. I hope to try your recipe very soon!
I am going to try this recipe tonight! I can't wait! I love your videos, Thank you!!
Thanks for putting up such a delicious video! I want to make some caramels now ;D
It was great....thanks for the videos
@MarjoriesCandies Thanks a lot for the info, 1 more question... should I take more sugar for the recipe in stead of the corn syrup? (think I'll try it now anyway:)!)
Is there a way to make these caramels without using a candy thermometre?
- is there another way to tell when to take the caramel off the heat?
- roughly how long does it take?
Thanks :)
wow Marjorie! As we say in the Netherlands, I started to waterteeth :)
I had 1 question, how necessary is the Corn syrup? It is not that common here, let alone 'light' versions.
Wow miss majorie I showed u r video to my mom and she made it and I even subscribed u r channel on my iPad and I saw every video of urs
is this like hard caramels? the sort that quality street sells or mcintosh toffee ;) if u ever have some time to show us how to get them a little harder but still chewy if these are not them. i want to make them with my son.y.
I want to try this, but I don't have half and half. Is there anythinge lse I could try? Or does it have to be half and half?
could i do 1 cup white sugar 1/2 cup maple syrup?? I'm also doubling the recipe would that work
I would love to try this for Thanksgiving. I dont have a thermometer :( so can you please tell me how long should i cook the caramel?
this is one of my favorite of all 😃
I tried to make this recipe, and I had difficulty getting the candy to boil up to 248.. I have a candy thermometer and it wasn't going past 240. I took it off and let it cool a little bit, stirring it. When I went to pour it onto the wrap, it just melted straight through it. I put it on parchment paper instead, and the little bit that melted through seems to be very hard and crunchy now that it is cooled. (Almost like a Skor bar)
Did I do anything wrong? I used a nonstick pot instead.. Maybe?
So good yummy😊!!!
Is ok to use heavy cream..
Do you use 10% or 18% cream
Can I just use milk instead of half and half anyways
...
+Sharifapatel 29133 no it needs the fat in it from the butter AND the half and half
Sorry!!
I am not sure what is half and half!!
Sometimes called light cream, it is one half whole fat milk, one half cream
Yummy yum😃🔚.
Never trust a candy thermometer!! Depending on your elevation your measurements will be different. Always test for a firm ball using ice water.
Ok....miss majorie....byeee
I am so upset I thought this looked so good so I made a double batch. But the recipe on the white board in the video is different from the recipe written below. So I used almost double the sugar and it didn't turn out right. Boo hoo
*else
I will seriously never make this carmel candy crap ever aaaggghhhh! !!!
I wasted my time my sugar behind this stupid chewy camel it did not work maybe because I just used milk I will never ever make this cap ever again.!!!
Because you used MILK instead of what she instructed....the recipe isn't crap, your lack of following directions is....pay attention