Comments on: Salted Caramel Sauce

By: Kim Glover

Kim Glover — Sun, 04 Nov 2012 01:56:26 +0000

Oh so good! I also had trouble with lumps, next time will wait to “stir vigorously” until sugar is melting. I used a small whisk, will use a regular size one in the future. Can’t wait to share some sauce with friends at Christmas as gifts.

By: Lthrbth

Lthrbth — Thu, 07 Jun 2012 00:05:23 +0000

I chose this recipe for it’s simplicity – and I’d say it’s a definite keeper! I took the other reviewer’s advice and didn’t stir much. It still clumped quite a bit (not sure if that’s what she meant) but it all eventually melted just fine. The ONLY thing I’d warn about is the heat level. On MY stove, medium was too hot and my caramel tastes a little burnt.

By: ilovepaulduersch

ilovepaulduersch — Mon, 16 Apr 2012 06:48:04 +0000

Delicious stuff! I love that it stays soft and scoop-able even when cold, and is really yummy warm and drizzled over ice cream. My only qualm with the recipe is that it says to “stir vigorously” until the sugar melts, but when I did this I got a lot of hard crystals in my pot. I read a candy-making book recently that said stirring a lot causes the sugars to crystallize, and to caramelize sugar by placing a thin layer in the pot, waiting till it starts to melt, then gently stirring in that spot to melt the surrounding sugar, adding more thin layers of sugar until it’s all caramelized. I eventually worked out the problem, but I will try it that way next time because I think this recipe is a keeper.

By: ac007

ac007 — Wed, 11 Apr 2012 19:03:09 +0000

This looks so good! Thanks for sharing the recipe.