Hi Andrea! I haven’t tried it. If you are using it in a recipe that doesn’t need to be baked again, I think it could work fine. Let me know how it goes if you try it. 🙂

Thank you so much !!! I’ll try to make it

Hi Maria! Unfortunately I can’t say for sure how it would turn out. Candy can be tricky so I’m hesitant to say how it would work. I think I would try to make evaporated milk before testing the heavy cream or milk since this is so time intensive. I don’t have an article on how to do it, but if you do a search online you should be able to find a guide on how to do it. I hope that helps. 🙂

posso avere gli ingredienti e come si realizza la ricetta grazie mille.sei bravissima ❤️

Michele, you’re so welcome! A 9×13 made a perfect thickness with the doubled recipe.

Thank you, Caryn! I will try it! Did you use a 9×13 pan, or two 8x8s?

I’m so glad everyone enjoyed them so much! 🙂

We are making them a second time. My son made them for a fun craft fair at school and they were a massive hit! He came back home with zero left. Everyone loved the addition of the salt too.
We doubled the original recipe and didn’t have any problem with it, just make sure it’s in a large stockpot so you have plenty of space for volume increase as it bubbles and give yourself more time than you think you’ll need.
We are doubling again today to put in Christmas gift baskets. Fabulous recipe!! Thank you!!

Thank you for your reply! I decided to make my old recipe for Christmas and try yours after. I’ve made caramels for many years, but I didn’t want to experiment during Christmas baking time. Looking forward to trying your recipe!

Hi Michele! Candy can be really tricky so I typically don’t recommend doubling it to reduce chances of failure. If you are really comfortable with it you could double it. 🙂

Half and half does work in case others are wondering. just use 3 cups of half and half INSTEAD of the Heavy Cream and Evaporated milk combo. Theres really no difference between evaporated milk and regular milk besides a slightly different flavor and less water. The extra water boiling off of your mixture is what makes the temp rise.

Hi Jody! Couveture chocolate would work great here. 🙂

Oh no! Unfortunately, yes you do have to work quickly with this one. I hope you still enjoy it! 🙂

I’ve never seen Ghirardelli wafers here in Canada, only the chips. Would couverture chocolate work? I’ve got lots of that!

I’m so glad you enjoyed it so much, Carla! 🙂

Hi Sara! Unfortunately we don’t think these will turn out with oat milk 🙁

Thanks for the review, Jillian! We are so happy the caramel was a success for you ❤️

I used an old school candy thermometer but saw Richard’s comment about it going rock hard, so I also used my meat thermometer. When the meat thermometer read 240, I pulled it and it was PERFECT! You can kind of tell when it reaches the right point because it pulls like taffy.

I will never buy store bought caramels again, and mine only took about 30 minutes of stirring. Thanks for the delicious recipe, Sam!

The digital thermometer really is a game changer here. I’m glad you still enjoyed it. 🙂