I made this yesterday & it is delicious! Wow, I’ve never had homemade caramel before & it was definitely kicked up quite a few notches from store bought. Goodness. I’ve seen this recipe here off & on & always wanted to try it “someday.” Let me tell ya, sometimes you just have to make “someday” Today! Thank you, Amanda, for all the hard work & time you spend to bring us your wonderful recipes!

Thank you for your response! I also tried making it again and got the perfect caramel. I tested it in our room temp for 1 day and didn’t melt at all and maintained a very good layer. I think the problem is the condensed milk that i used. Didn’t pay attention with the label and it says condensed creamer.

Hi Fherlly – this caramel isn’t meant to stay solid at 90°F. Room temp (about 70°F) is where it will be the perfect consistency, as well a chilled.

In reply to Kay.

These aren’t for anyone at all concerned with nutritional content. Just to be enjoyed.

Is calories the only nutritional info you got??????? Would like to have info for carbs and fiber, protein and fat as well.. Thanks

Corn starch = cornflour
Cornsyrup = liquid glucose, or possibly for this recipe, golden syrup would work, and make your caramel darker, and more delicious!

I made these in a 7×9 dish and they were such thick and chewy, salty, sweet, buttery bars of bliss! I also used salted butter and the caramel was so good. Pretty sure these are high on the addiction scale and all the ingredients cross the blood brain barrier and proceed directly to the pleasure center!