Comments on: Salted Caramel Bars

By: Jill From SugarHero

Jill From SugarHero — Fri, 07 Mar 2025 19:32:05 +0000

In reply to mace.wighton@gmail.com. Hi! So glad they turned out so well for you. Isn't the caramel divine?! Thanks so much for the recipe review and rating. Cheers!

By: mace.wighton@gmail.com

mace.wighton@gmail.com — Fri, 07 Mar 2025 01:40:09 +0000

Beautiful! I used an instant read thermometer to get the caramel to exactly 250° and they turned out perfect. Will definitely be making again!

By: Jill From SugarHero

Jill From SugarHero — Sat, 24 Dec 2022 13:40:04 +0000

In reply to Julie. Hi Julie! You are correct . . . it does use a 9x9 pan.

By: Julie

Julie — Fri, 23 Dec 2022 19:53:05 +0000

In reply to Deb.

The recipe I saw said 9 X 9, not 9X13, Did you perhaps see a different one

By: Mauri

Mauri — Thu, 25 Mar 2021 06:04:58 +0000

Way too sweet. Unremarkable.

By: Elizabeth LaBau

Elizabeth LaBau — Tue, 02 Feb 2021 22:42:47 +0000

In reply to Dayna.T. Hi Dayna! If you have golden syrup or glucose syrup those would both be great substitutes. I wouldn't leave out the corn syrup since it's a fairly big part of the recipe, and I don't have experience trying it with honey or agave or anything like that. Please let me know how it goes if you give it a try!

By: Dayna.T

Dayna.T — Fri, 29 Jan 2021 12:35:43 +0000

Hi! Is there any way to substitute the corn syrup or just exclude it? As my area doesn’t have that. Thanks 🙂

By: Janel

Janel — Mon, 28 Dec 2020 01:18:36 +0000

Looked great, tasted like nothing. Followed the recipe exactly and I’m a pretty good cook but I’ll never make these again. Didn’t taste sweet enough, couldn’t taste the salt, cooked the caramel to 250 degrees and it was too long. The caramel is practically too hard to eat. The shortbread just crumbles and tastes like nothing. So disappointed, even my guests took a bite and left the rest on their plates uneaten.