Reviewed: Nov. 11, 2009

Very good! I couldn't find superfine sugar and used granulated. Then I goofed up and put the sugar in with the butter BEFORE it was melted. It all worked out OK. It just took a LONG time. EXCELLENT sauce. We jarred what was left and have used it on ice cream and apples.

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Melissa

Cooking Level: Intermediate

Living In: Gilbert, Arizona, USA

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Reviewed: Oct. 18, 2009

Soooo good! Wonderful on sour green apples! I definitely cooked it longer then what was suggested to get warm gooey caramel. Also threw in a couple pinches of salt as well as a tsp of vanilla after I added the cream. PERFECTO!

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shinsplint5

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Reviewed: Sep. 19, 2009

very easy and tasty! Thanks a lot! I love this caramel

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caramellover

Living In: Moscow, Moscow (Federal City), Russia

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Reviewed: Sep. 12, 2009

Guys!!!!! Add some pine nuts with the bananas. And just taste for yourself...

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Olesya

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Reviewed: Jun. 25, 2009

Made soooooo much caramel sauce -- you could totally cut the recipe at least in half. Other than that I thought it was okay - I wouldn't want to eat just the bananas in the sauce, but over top of some icecream with a little chocolate sauce was good.

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Amanda

Cooking Level: Intermediate

Home Town: Hillsborough, New Jersey, USA

Living In: Alexandria, Virginia, USA

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Reviewed: Jun. 11, 2009

I didn't have superfine sugar so I used brown sugar instead. The best carmel sauce ever!!!! My family and I didn't like the hot, mushy bananas so the next time I make this I will just pour it over the bananas instead of heating them thru. All in all, very satisfied with this recipe! A must try.

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FROGHOPPER

Cooking Level: Intermediate

Living In: Bemidji, Minnesota, USA

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Reviewed: Jun. 1, 2009

To make this recipe sing, I added a pinch of salt and a teaspoon of vanilla after adding the cream. The vanilla will cause it to boil up a bit, so be careful while adding it! We served this over vanilla bean ice cream with toasted pecans on top. Fabulous!

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RAZMOM4

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Reviewed: Apr. 5, 2009

I'm not too sure if I like warm bananas or not. Either way, use firm bananas, because they will soften in the caramel sauce. It's a good basic caramel sauce recipe to have on hand. I did add a touch of vanilla, too--it seemed to be screaming for it. Also, there's enough caramel sauce to support many more bananas than called for in the recipe.

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KRICKYR

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Sep. 6, 2008

OMG. I just made this (at 10:49pm) for myself (no one else is home tonight) so I scaled down the recipe to 1 banana. H_E_A_V_E_N. I had all the stuff at home except super fine sugar so I pulsed regular sugar in the food processor till fine. Thank you so much, Loved it!

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Chelsea

Cooking Level: Beginning

Living In: Charlotte, North Carolina, USA

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Reviewed: Aug. 23, 2008

To save some time and eliminate some of the stirring, try using brown sugar and sour cream. Just add about 1/3 cup each (for 2 bananas) and stir into the melted butter until bubbly. Absolutely delicious garnished with cashews and drizzled with chocolate sauce.

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gapch1026

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Reviewed: Aug. 16, 2008

The caramel sauce is delicious!! I can't wait to make my own version of the iced caramel macchiato with this sauce. This will save me lots of money! Thanks for sharing.

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VETTY430

Cooking Level: Intermediate

Home Town: Lake Station, Indiana, USA

Living In: Miami Lakes, Florida, USA

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Reviewed: Aug. 10, 2008

Whoa!! The favor is amazing and if you take the time that it needs in constant stiring, it is not grainy at all. Not a very thick sauce as I was expecting, but I am sure it will work all the same.

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Jennyj

Cooking Level: Expert

Home Town: San Diego, California, USA

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Reviewed: Jun. 9, 2008

I only made the caramel sauce...but it was FANTASTIC! I served it over bread pudding and we couldn't stop eating it. As the other reviews have noted, be patient. It will do exactly as the reviews say...you just have to stir and wait....and stir and wait...and..

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RILEIGH_C

Cooking Level: Intermediate

Home Town: Dodge City, Kansas, USA

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Reviewed: Mar. 31, 2008

I loved this...delish! I halved the recipe to begin with, it makes a ton of sauce. The trick is to keep on stirring, no matter what. It will come together. In the past I have made caramel sauce with sugar water and cream. This version is much richer tasting. A keeper for sure.

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jstacy1

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Reviewed: Mar. 11, 2008

I think this recipe needs to be a little more descriptive in the cooking process. The sugar and butter clump up during the browning process which I didn't expect and then while adding the cream it siezes up into lots of hard clumps. While it did finally smooth out in the end, my spoon would get caught up on a clump stuck to the pan and I flipped sauce on my pants and the floor (which immediately got hard) Now the end result tasted good but didn't taste any better than sauce made from Brown sugar, butter and cream combined and heated. (which was much easier)

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Cher

Cooking Level: Intermediate

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Reviewed: Feb. 11, 2008

This recipe was really good . I topped mine with crushed pecans .

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creole mama

Cooking Level: Expert

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Reviewed: Feb. 8, 2008

This was a first timer making caramel sauce from "scratch". I was a bit sceptical about the process but it tasted and turned out great. I will make this again.

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GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

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Reviewed: Jan. 23, 2008

This is soo yummy! It takes some time, and maybe a little practice, but I think it's worth it. I've found that it is fun to vary the deepness of the brown color in order to achieve different shades of caramel flavor. As far as grainyness, make sure you stir a lot and for a long time after adding the creme. This is what dissolves the sugar crystals. Also, it won't really thickedn until it cools. I've never used it to heat bananas, although I guess I should! I've made crepes, used the sauce as fondue, and served it over ice cream and with a spoon. It's honestly limitless.

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brandy

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Reviewed: Jan. 20, 2008

This sauce is sooooo yummy. I didn't make it with the bananas but over the White Chocolate Blondies from this site. Just wonderful. I agree with the other posts regarding the stirring. It will separate but just keep stirring - it will come back together and brown up nicely. The whole process took maybe 10 minutes max. Worth the time!

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FOODLVR31

Cooking Level: Expert

Home Town: Milford, Connecticut, USA

Living In: Sacramento, California, USA

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Reviewed: Jan. 12, 2008

truly and amazing sauce! I must extend a huge thank you to Reviewed on Jun. 21, 2006 by TUNISIANSWIFE for her review. I was getting really worried when the sugar turned hard and crunchy and probably would have stopped and figured I screwed up somewhere. But I put all my faith in Tunisianswife and kept on stirring! I also found mine was a little thin for my liking and left it to simmer for an extra few minutes, around 10 actually. Hope I can keep it warm until it is time to add the bananas without eating it all... Oh this is bad to the bone! :) Lorrie

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