Reviewer:

Chris

Reviewed: Apr. 19, 2012

A tip ! if the sauce turns out too thick, add whipping cream little at a time, until it reaches desired consistancy

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Reviewer:

najmah

Cooking Level: Professional

Reviewed: Mar. 13, 2012

I also boil the cans and just watch to make sure the water level doesn't go below the can, but even if it does, it's ok, I've had it go below the can and was still fine. I like to use it for making turtles during the holidays. Use a small ice cream scoop or cookie scooper, roll in chopped pecons and then shape into balls. Refriderate or freeze for a couple hours then dip in melted chocolate, they are so good and will amaze people when you tell them what they're made of. Good luck!

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Reviewer:

CheriH

Reviewed: Mar. 7, 2012

Made this last night. Was very rich and tasted good. Was on the thick side so I added a little extra milk to thin it down. Hubby liked it to. A little time consuming. Wish it could be done in less time.

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Reviewer:

Reviewed: Jan. 31, 2012

Do NOT do this!! the can exploaded!!

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Reviewer:

littlechef

Cooking Level: Intermediate

Reviewed: Jan. 27, 2012

Excellent!!

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Reviewer:

ChaoticLadybug

Home Town: Chicago, Illinois, USA

Reviewed: Jan. 15, 2012

PERFECT. Not a thing not to like about this recipe. It's simple (and safe) to prepare and it taste excellent!!!

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Reviewer:

carmalex

Cooking Level: Expert

Reviewed: Jan. 8, 2012

This isn't a caramel sauce recipe. It's a recipe for something called Dulce De Leche, used by us hispanic people for cakes and pastries. Caramel sauce is a totally different thing. However, this is definitely a delicious recipe I've known since I was a child. You can even serve it with crackers, bread and-my favourite-PANCAKES!!!!

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Reviewer:

betty boop

Reviewed: Dec. 24, 2011

thank you Lorri and thank you CandyH. Love the stuff and I think it tastes much more like carmel than butterscotch which I'm not that fond of. I put 2 cans in my crock pot and cooked for 4 hours on high. I then did as CandyH directed and added 8 oz of cream cheese and 2 teas of vanilla and a pinch of salt to cut sweetness (never heard of that before but thought I'd give it a try. I feel like I'm getting away with something to be able to make such a delicious sauce with so little effort. I plan on drizzling over cheesecake for Christmas dessert. Thank you both!

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Reviewer:

sandy

Reviewed: Oct. 20, 2011

I've made this tons of times. Usually for a fridge tart, but once in a while (for a real treat) I use this as a filling in chocolate cake. Believe me - it takes even chocolate cake to a higher level of devinity..... I usually boil for about 2 hours, don't bother with the turning of the can and after boiling I do remove from water with a slotted ladle and let the can cool completely before using. Left overs always disappear quickly by spoon to tummy.....

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