24 Reviews | Be the first to review!
Reviews
jillpickle on 11.19.2010
O.M.G was this super easy to make and delicious to boot. Sally is a genius! An evil genius…. 
Whoosie on 11.25.2010
If I could give you a 10 on this caramel sauce I would!
I was a bit apprehensive with the honey, but it turned this sauce from good to excellent! Good Job and Thank You for sharing!!
Traci on 12.23.2010
This was SUPER easy, and totally yummy! I filled 3 jelly jars, with just a few scrapes left over in the pan. Worked out perfectly! I used dark brown sugar, and it looks like the color of the caramel in the photo. Thanks for the great recipe!! I may never go back to sugar-only caramel sauce!
erica222 on 1.25.2011
Quick, easy, delicious! This is perfect Sally Darling, thank you for the evil thing that is going to make my hips bigger! =) lol
celestialym on 1.25.2011
This was so yummy. I added a tiny bit of sea salt to enhance the flavor and it was awesome. Thanks!
jennambrai on 1.25.2011
Very easy and very satisfying. I put what we didn’t immediately devour in an empty Starbucks Vanilla Frappuccino bottle when no one was looking. It took them two days to figure out that’s where I had put it. =)
amanda79 on 1.26.2011
So good and so easy. So far I’ve served it with the apple-cranberry crisp I made yesterday. I cannot wait to try it with ice cream and fruit.
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25 Comments | Be the first to comment!
Comments
meri on 1.24.2011
wow, this is amazing, i just made it and i am scooping it out of the jar and eating it, who needs apples or pears
we are going to try it with crapes tonight.
Mina on 1.24.2011
So I’m sure this is a crazy question as I can’t image it lasting very long, but how long do you think it’s safe to keep? Thanks!
erica222 on 1.24.2011
I was wondering how long this will keep in the fridge? I am sure it won’t last very long in my house but I was curious.
Sally Darling on 1.25.2011
Hi Leona & Erica – I do believe, that as long as you store it in a container with a nice tight fitting lid, you will be good for a couple weeks. I would say no longer than 14 days. Trust me, it won’t last that long, but as long as the container is nice and tight you should be ok to store it that long. Thanks so much for trying it!
JustCooking (Angela) on 1.26.2011
Just curious, if I were to do the whole canning process (sanitize mason jars, and then do a hot water processing so the jars seal) would they still need to be refrigerated? And would they last longer that way? I was wanting to give some away as gifts.
duchess on 1.26.2011
OMG…. just made this. Burned my tongue as I couldn’t wait to try it, and it is definitely evil!! Thanks for the recipe
Sally Darling on 1.27.2011
Oh my goodness Angela, you are so good. I really need to learn how to can. I am ignorant about that sort of thing but I would imagine that you could. Why not, since it’s totally sealed and has gone through the canning process. I’m guessing it would be like canning jelly or the like?
I guess I need to experiment more before I post recipes. I’d say go for it, but don’t hold me to it.
emmjay on 1.27.2011
This looks absolutely delicious! I have a question before I try making it myself. When you pour the condensed milk into the boiling mixture does it spit and sputter and carry on? That would scare the heck out of me so I’d like to be prepared. Thanks!
Sally Darling on 1.28.2011
Emmjay – You are so cute. No, nothing spits and sputters. Good question though. Because you actually have the mixture to a very slow rolling boil, not hot and scalding, the eat is lower, and the liquid is just sort of ….you know….slowly boiling, nothing happens when you add the condensed milk. I like to be prepared too!
zelladeanna on 1.31.2011
Try it…you will love it!!!
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