larkspur

I stumbled upon this recipe when I was researching pecan pie recipes to make for thanksgiving. I used to work in a bakery, and they sold the best pecan pie. I knew it had caramel melted into the filling, so I used that as my guide to choosing a recipe. This one certainly did not disappoint! I think it tasted almost exactly like the bakery one I missed, only perhaps with more caramel? I might reduce the amount next time to 28 caramels, as that was suggested in a few of the other recipes I looked at. The only change I made was to add extra pecans, as they are my favorite and one cup was not enough. I probably used more like 1 1/4 cups, and then added a bunch of halves to decorate the top with. This pie received rave reviews this thanksgiving...everyone adored it!

This is such a fabulous recipe! It is hands down my favorite, my go-to recipe for soft caramels. They turn out perfectly every time, and the ingredients are basic and simple and perfect. I make these exactly as written, except I usually skip the vanilla and sprinkle the caramels with some granular sea salt when they are almost firm. So delicious! I also like to dip them in tempered chocolate, and than sprinkle some sea salt on top of the chocolate. Absolutely to die for! Thanks for sharing the recipe!!!

This is such a great recipe! It works so nicely and tastes just like the icing they have on cookies in the store. I made fall themed leaf cookies with this; I tried to get a marbled effect two ways. First, I tried piping an outline on each cookie with one color of glaze and then filling the outline in with the same color. Than I piped in the center with a different color and marbled it slightly with a toothpick. This worked ok, but the glaze was runny and had a tendency to drip off, making a mess. So at the end, I poured two colors of glaze into one bowl and dipped the cookies in. They came out beautifully marbled and it was so much easier! After the colors dried, I piped veins onto each cookie with dark brown glaze that I added extra powdered sugar to, so that it would be thicker. The cookies were awesome and looked beautiful....everyone loved them!

I don't know what went wrong, but this just did not work for me at all! The taste was excellent, but the texture on the cake was like rubber. I did make it in a larger pan (11x15) because I didn't have a 9x13 jelly roll pan, but that shouldn't have affected the texture in that way! It just didn't seem to rise, it wasn't fluffy at all, and it was so rubbery! I'm not sure if that was the way this recipe is supposed to be, but all other pumpkin cake roll recipes I've seen have a more fluffy cake. Thanks for sharing, it tastes fantastic, but the texture is just not for me. I will be looking for a different recipe.