Melvira
They sell a caramel candy here, with walnuts mixed in the caramel, but it is sliced off of a thick big round mound of it.
How much does this recipe make? I want to mix the walnuts into it then pour it onto a cookie sheet, or is it to much to pour into a cookie sheet?
Thanks Lisa
Hey Lisa,
When I made Mels recipe (3 times) I poured it into a 9x13 cookie sheet that is 3/4 inch thick. So if you want to add nuts to it that might work or youy might want to use a deeper pan! This is the most yummy candy I have had in a while! Just make sure your candy thermometer is correct before you start! Just thought I would let you know in case you wanted to make them right away!
I cooked mine to 248 and they were just perfect, they cut nice and I took some and rolled them in a log and wrapped them in wax paper squares. They stayed " just made fresh for 2 weeks : After that they were still good but started to harden up a bit.
So it will depend on the temp you cook them to. I think 248 was perfect but if you want a little firmer maybe UP to 250? They are so melt in your mouth good though!
Yes, how firm they are is all based on how high you cook them. I do them lower for things like caramel apples, then I usually go to about 250 for eating caramels simply because I don't like them to smoosh back together once they are cut. But you have to be SO careful, even a few degrees can turn them to stone! 
Ok.. so My family can NOT get enough of these caramels! They are just delicious and what a great addition to our Christmas favorites! Im sure I will be making these ever yr from now on ..as well as other times to .Thanks again Mel for the great recipe!!!
HAPPY HOLIDAYS!
. Is that a problem?
I have just read this entire thread.... Woo! So am I reading correctly that the temp for the caramel should be between 240 for soft pourable caramel to 250 for a firmer wrapped caramel? I have never made caramel but I absolutley LOVE it.
Everyone that has tried these LOVES them. Just don't go above 250 - they get really hard. You have to suck on them to warm them enough to chew...LOL I even made them for my son's teacher who is allergic to gluten. Most of the candy places roll their caramels out on a floured surface - which means she can't have them.
Judi
Salted butter and dark brown sugar should work just fine!! And yes, don't let it go over 250 or you could break a tooth! About 247-248 is good for a firmer caramel. You just have to be really careful, and it's really about personal preference. Enjoy! 
. Can smeone who has made this confirm that the recipe on page 2 calls for 2 and 3/4 cup brown sugar. I think that is what it says but I see some sort of weird character, maybe my computer converted an ampersand to something weird. That happens on some sites. Thanks!
Well I see that I can't spell!
Melvira, thank you for clearing that up. I have never made caramel, or any other candy for that matter. So I just wanted to be certain before I started so that I wouldn't mess it up.
And may I say, Melvira, you have to be the nicest "Pro" I have ever "met" on this board! You are so kind to share your recipes. You always answer everyone's questions. You always treat everyone else so well. And you are an especially patient person. I have read this thread as well as the Bettercreme thread from start to finish. But in reading the threads, I see that some people don't. I can't say that I can blame them as these threads are HUGE! But you are always so kind and helpful. I like reading the entire thread because I learn so much. You are a fantastic teacher!!! 
Oh my Melvira......................Snickers are my favorite!!!!!!!! I would call them gooey ooey's! Oh Oh Oh!!!!
Redlotusninjagrl... you made my night, thank you! Yes, there is the temptation sometimes to answer with, "See pages 7-10" or something, but I know two things... 1. They may not have the time or inclination to go back and read the whole thing, and 2. I don't have the time or inclination to go back and find the right page! 
It's just faster for everyone if I reanswer the question. Hehehe. I don't mind really. I figure as long as it's helping someone, it's worth it!!
mariu... that's a cute name! I like it.
I finally made the caramel.
The only other time I've ever made caramel, I did so by boiling a can of condensed milk. Mrs. Mel...your recipe kicked that recipe's a$$.
I did make a few mistakes, like using a pot that was too small and thinking that holding the candy thermometer in one hand while stirring with the other would all work out in the end, LOL. After a few boiling darts, um dots landed on my hand and a few more "Son of a B****"es escaped out of my mouth, I decided to remove it early. It only got up to about 225. It was very thick, but it was liquid. After adding the vanilla, I poured it into a lightly sprayed 9x13 glass pan and let it cool. It firmed up quite a bit. I was able to cut a small, really soft piece from the corner -OK IT WAS 2 PIECES! LOL, and they were heavenly.
I covered the pan and put it in the fridge till tomorrow. Depending on the consistency, I'll either cut them out or scrape them out with a melon baller, whatever works to get them where they need to be...my stomach!
Thanks so much for the recipe .
Being refrigerated has firmed them up nicely !! They maintained their shape despite being slightly soft . Some were a little stuck on the bottom...I probably blotted off too much of the spray before-hand.
Has anyone ever used parchment paper underneath, and has anyone tried halving the recipe ?
(I'm scared to have this much around ...in the middle of the night when I woke up to use the bathroom, I stopped to check on them...you know, out of curiosity...and I couldn't resist a tiny piece 
)
I also should've left out the caramel apple part...as soon as I described what I had seen on this thread, my mom's eyes lit up. She then says, "Could you melt a little of this down *pointing to the glass pan* and stick it on an apple?". I said, "I don't think you can do that once it's set".
Now I'm wondering...can you re-melt a portion of it...is that possible? Also, have you ever tried caramel apples with McIntosh's? It's the only kind I really like, and if I make her one then I'm having one too!
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