https://tastykitchen.com/recipes/desserts/chocolate-caramel-squares/ Favorite Recipes from Real Kitchens Everywhere! Thu, 09 Apr 2026 23:42:38 +0000 hourly 1 https://wordpress.org/?v=4.1.31 https://tastykitchen.com/recipes/desserts/chocolate-caramel-squares/comment-page-1/#comment-100565 Mon, 18 Feb 2013 14:34:57 +0000 https://tastykitchen.com/recipes/?p=252507#comment-100565 I wonder if your caramel cooked to long and reached over 300 degrees (hard crack stage). I allow the carmal to turn a light amber (temp range anywhere from 235-250). I never have used a candy thremometer although I do have one, I just look at the color and texture. Sorry to hear that.

]]> https://tastykitchen.com/recipes/desserts/chocolate-caramel-squares/?review_page=1#review-100447 Wed, 13 Feb 2013 17:43:25 +0000 https://tastykitchen.com/recipes/?p=252507#comment-100447 These might have been good, but the caramel about broke my teeth plus t took FOREVER to darken and thicken. I wonder if the recipe calls for BROWN sugar? It’s not specified, but brown sugar would darken faster than white sugar. Anyway, the idea was good. Maybe I’ll try them with better caramel.

]]> https://tastykitchen.com/recipes/desserts/chocolate-caramel-squares/comment-page-1/#comment-100446 Wed, 13 Feb 2013 17:42:55 +0000 https://tastykitchen.com/recipes/?p=252507#comment-100446 These might have been good, but the caramel about broke my teeth plus t took FOREVER to darken and thicken. I wonder if the recipe calls for BROWN sugar? It’s not specified, but brown sugar would darken faster than white sugar. Anyway, the idea was good. Maybe I’ll try them with better caramel.

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