Reviewed: Aug. 29, 2009

i had a horrible time making this sauce. i did not even get to try it. once i added in the water the junk boiled up and crackled then burnt. i have no idea what happened. the brown sugar ended up hardening inside the sauce pan and i had to boil water in it to clean it out. hope no one else had this problem, it was one heck of a mess! and a bad smell too. i will try it again some time, but i gave this a three because i did follow the directions as written and this was not a good outcome.

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ZaQ

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Reviewed: Aug. 17, 2009

I made this for the first time today to pour over my blueberry cake for an added treat. At first I didn't think that it was turning out right as it was very very thick(like a glue paste) so I just added a little more water and a touch more vanilla and it turned out excellent! I will add the warning that I read in other reviews about the water spitting and splashing when you add it and to be careful doing so but I didn't at all have the burnt smell that others reported. I added this recipe to my recipe box and Will use it again. Thanks :)

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brenda2004

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Reviewed: Jan. 1, 2009

Made this for the first time today to go with DIGGETYDOG's fantastic, raisinless "Bread Pudding II" recipe on this site...it was the perfect accompaniment! I followed the cooking directions exactly with no problems & terrific results. But I changed some of the ingredients, partly based on some of the other reviewers' suggestions and partly improvising. I made this with demerara sugar, which worked great. I used 3/4 cup water & 1/4 cup cream, added 2 Tblsp. maple syrup, and when the heat was off just before serving I stirred in about 1/2 Tblsp. butter to make the sauce silkier & butterier. It was absolutely awesome! It was the perfect consistency - glossy & silky and it coated the spoon. The sauce is just as good cold over ice cream as it was hot over bread pudding. The flavor is kind of like a cross between caramel & butterscotch - very tasty! It completely blows bottled sauces off the map, and it's so easy and quick to make, I'll never again buy ice cream sauce! I could eat this sauce like soup. It was very, very good! Thank you for sharing this wonderful recipe!

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midwestmomdotcom

Cooking Level: Expert

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Reviewed: Oct. 10, 2008

This sauce was excellent! I had it on crepes, but it would be great on pancakes or cake or cheesecake too! Was easy to make too! To reheat the leftovers, I simply added a little water and put in the microwave! Thanks for a great recipe!

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Janelle D.

Cooking Level: Intermediate

Home Town: Regina, Saskatchewan, Canada

Living In: Estevan, Saskatchewan, Canada

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Reviewed: Mar. 2, 2008

Pretty good. I heeded the warnings about the sugar burning, so I cooked on MEDIUM-LOW (closer to low), and this never bubbled for me... EVER. With that, I had some consistency problems, but has a great sweet caramelly flavor. If I use this recipe again, I'd make sure to add in some heavy cream and boil for a few minutes, just to give it that extra "OOMPH!"

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Sumchelle

Cooking Level: Expert

Living In: Minneapolis, Minnesota, USA

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Reviewed: Feb. 29, 2008

Made this to accompany my bread pudding... very nice. Will use this sauce again and again :)

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TheCosmeticQueen

Cooking Level: Intermediate

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Reviewed: Feb. 4, 2008

I've tried this sauce times now and I was only able to get it the first time I tried it. The past few times the sugar turned HARD when I poured the boiling water over it. I returned it to the stove and some of the hard sugar did melt but then it had a burnt smell to it. I'm going to keep looking for another recipe. I won't be trying this one again.

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rosabela

Cooking Level: Expert

Home Town: Windsor, Ontario, Canada

Living In: Regensburg, Bayern, Germany

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Reviewed: Dec. 28, 2007

With double layer pumpkin cheesecake, this is a new family favorite. I placed all of sauce over baked cheesecake, then cool whip layer.

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choirmom

Cooking Level: Expert

Home Town: Fairview Park, Ohio, USA

Living In: Barberton, Ohio, USA

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Reviewed: Dec. 26, 2007

Delicious and perfect over bread pudding.

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BEV

Cooking Level: Intermediate

Home Town: Springfield, Ohio, USA

Living In: London, Ohio, USA

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Reviewed: Dec. 23, 2007

We love this I add cinnamon to it for flavor. My husband loves it on ice cream. We mainly use it on Veronicas Apple Pancakes from this site.

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AMBERMIKE99

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Reviewed: Jul. 25, 2007

this is a really yummy, easy, caramel type sauce. i give it 5 stars, for flavor and origionality. though it turned a little weird, which was my fault, because i poured it over ice cream and promptly put it in the freezer - it got kind of a puddinglike consistancy which was funky, so i dont advise doing that! great flavor though! quick fix when you dont have alot of ingredients!

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MUNKYFOOD

Cooking Level: Intermediate

Home Town: Atlanta, Georgia, USA

Living In: Lewisville, Texas, USA

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Reviewed: Apr. 30, 2007

This was good, but mine did have the "burnt" taste to it, even though I was faithfully stirring the entire time. I give it 3 because my kids liked it, and with ice cream it was still good enough to eat :) I wouldn't serve it otherwise.

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Homeward Hearts

Cooking Level: Intermediate

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Reviewed: Jan. 22, 2007

This sauce is excellent. I actually omitted the vanilla because I didn't want it to be too sweet because I poured it over peas to serve with dinner. The sauce did a good job of clinging to the peas (so it didn't run all over the plate) and it even went really well when (accidentally) mixed with the mashed potatoes.

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Rebecca

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Reviewed: Nov. 25, 2006

I find that I prefered making this recipe with molasses rather than brown sugar. I would substitute 1 cup of mild molasses & 1 cup of granulated sugar.

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Irene C

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Reviewed: Oct. 20, 2006

This sauce has the perfect consistency for bread pudding, and even tho i forgot to add the vanilla, it had a delicious caramel taste! I did have to cook & stir much longer than five minutes, but it takes time to make a great sauce!

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Bonnie

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Reviewed: Feb. 7, 2006

I need to try this recipe again. It seems like it could be great. Wanted it for a pancake syrup. Beware when adding hot water. It really steamed and spit when adding boiling water! The color was darker than I expected and I was wanting a lighter taste and appearance. Mine also seemed to have a slight burnt flavor. Don't need to cook for 5 minutes! I agree that adding some heavy cream would make it richer. I also added Cinnamon Plus from Pampered Chef's spice collection and added chopped apples. Those were nice additions. Next time I will reduce cooking time and try again.

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blossom

Cooking Level: Expert

Home Town: Eau Claire, Wisconsin, USA

Living In: Sarona, Wisconsin, USA

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Reviewed: Dec. 25, 2005

Excellent. Made an addition of a couple tbsp of whipping cream when cooking brown sugar, before adding boiling water for extra richness. It was good.

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Me

Cooking Level: Expert

Living In: Toronto, Ontario, Canada

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Reviewed: Oct. 9, 2005

This sauce was perfect. It has a nice, delicate flavor that goes wonderfully with bread pudding. Just watch over it carefully. It almost reminds me of a caramel sauce, but not as strong or sticky.

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2Yung2Cook

Cooking Level: Intermediate

Living In: Brooklyn, New York, USA

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Reviewed: Jun. 8, 2005

I was pleasantly surprised by this sauce, not only was it extrememly easy to make, it had a wonderful caramel flavor that was subtle yet very sweet, perfect for bread pudding! To address the scorched smell concerns that earlier posters experienced, I think the problem may be due to overcooking the brown sugar? I thought the brown sugar would be a syrup by the time I added the water . However, the sugar was bubbling and browning, but still in a somewhat solid state when I cooked it. No burned smell and the resulting sauce was so good!

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BCALLEGRA

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Reviewed: Feb. 16, 2005

The sauce was good..but I used this recipe to pour over another recipe found on this site for Apple Fritters as submitters as suggested and the result was a sloppy soggy mess. The flavor was good though..so I suppose it depends on what you are pouring it on.

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