I will vouch for caramels being excellent! I make them all the time and my friends have not been un-high for months... hahahahahh

The temperature you want is 245'F to properly caramelize the sugars.

I also recommend stirring in one small pinch of salt at the end to cut the sweetness a tad.
stinkyattic Reviewed by stinkyattic on . Chocolate caramels I just made a batch of these. I was making caramel sauce for brownie topping and noticed a fudge recipe, so I figured, why not throw in some chocolate to the mix. They are excellent for traveling :thumbsup: Pretty much just use your favorite caramel recipe and add 2-3 squares of melted semisweet chocolate. This recipe is from recipezaar out of the Betty Crocker cookbook it makes 64 pieces so chop the recipe if you don't plan on sharing. Don't hesitate to add a couple Tablespoons more butter Rating: 5