So yummy and SO easy! Definitely one to keep on hand!
Dec 13, 2008
Guest Foodie COMMENT: Taste was good, directions not. Oh, also did what other reviewer did - subbed light for dark corn syrup - too much molasses flavor in dark for the delicate taste of caramel.
Given the bit I know about caramel, I stirred until it boiled, then didn't stir until soft ball. After I added the other ingredients (not the vanilla), I stirred again until boil, then occasionally. Stopping when it gets to a boil gives you light colored thick sugar. It's not caramel tasting at all. So, I left it boiling on med-low heat. I waited until soft ball again. By this time is was like a copper penny. It poured out well and is delicious. Difference is that this is much thicker than a topping...for the topping, you'd have to stop between a boil and 220 or 225. Going in to the 220's would give you more color and flavor, but still be thin enough to pour.
Sep 14, 2008
This tasted just like grandma's homemade caramel recipe with just evaporated milk and sugar. I actually omitted the Karo syrup part and it was just fine. I poured it over a homemade yellow sheet cake and the husband and kids loved it!
Dec 17, 2007
Guest Foodie REVIEW:
This was quite easy - but, the recipe didn't say if you should or should not stir while it's coming to temperature. I quickly scanned some other caramel recipes and they said not to stir, so I did not.
I would make it next time with only 1/2 dark corn syrup and 1/2 light. The dark did impart a molasses flavor to it - I needed this for a specific function and the molasses flavor got in the way. I was able to add it to some dulce de leche I had so it ended up working perfectly.