Comments on: {Simple Yet Glorious} Caramel Sauce Recipe

By: Jecka

Jecka — Sat, 04 Feb 2012 22:44:24 +0000

Update:

I decided to let it cook farther and see if it clumps up like I heard in other replies. I was happy to see that it did! Big clunky crystals!

So I followed your instructions and let them dissolve. It turned amber and beautiful!

I removed it from the heat, continuing to stir, then put it in a mason jar.

I decided to follow your last step and eat a little of it from the spoon…

…well, as another commentor mentioned, it was rock-hard when it cooled! It’s candy caramel, like what’s used for brittle. (If I had nuts, I would’ve made some. Unfortunately I didn’t, so the caramel just hardened in the jar and I had to throw the whole thing out — jar and all.)

How do you ensure that it doesn’t do this and stays liquid even when not hot?

By: Jecka

Jecka — Sat, 04 Feb 2012 22:26:17 +0000

I tried making this today and failed. I thought the sugar turned amber but when I added the butter and cream, it never became as dark as yours looks. I cooked and stirred for a while, added the rest of the cream, and now I’m stuck with a light-colored grainy mess. I wouldn’t be distraught if I hadn’t used a real vanilla bean for this! That’s $3.75 down the drain.

I guess I’ll give this another try sometime, but I’d like some clarification:

What do you mean by stirring “until the crystallization dissolves”?

Thanks.

By: Rania

Rania — Sun, 22 Jan 2012 21:20:01 +0000

I just made this recipe and it was absolutely divine! Can’t wait to try the salted caramel recipe