Reviewed: May 23, 2009

Excelent recipe, but make sure you follow it exactly. If it's turning out gritty, it probably wasn't cooked long enough, the recipe does say a deep caramel color.

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Reviewer:

Aubrey

Reviewed: Mar. 22, 2009

I think I did something wrong because it came out kinda gritty (sp?) and really light in color.. but it was still good and was gone in a few days!

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Reviewer:

Kasi

Cooking Level: Intermediate

Living In: Plymouth, Minnesota, USA

Reviewed: Jan. 13, 2009

I made this recipe to layer over cheesecake. I took others' advice and made sure not to stir the sugar mixture while it was boiling. It took about 12-13 minutes to turn an amber color and was darkening quite quickly at the end, so make sure to really keep an eye on it. Also, stir the milk in slowly - it really foamed up! I only ended up adding 1/4 cup butter, but the end result was perfect! It smelled delicious and tasted even better. This recipe is definitely staying in my recipe box!

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Reviewer:

KRISTEN H

Cooking Level: Intermediate

Home Town: Tacoma, Washington, USA

Reviewed: Jan. 4, 2009

I served over baked brie and with fresh apples slices. Tastes good but not like caramel. Only reason I gave it three stars is because my 9 yr. old son said it still tasted good. Otherwise it would have been two stars.

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Reviewer:

MSPAX1

Cooking Level: Expert

Living In: Valparaiso, Indiana, USA

Reviewed: Dec. 20, 2008

The recipe was thinner than I had hoped. Even though I did not scrape the sides, I had bits crystalized sugar in my sauce. I had to use a strainer to remove them.

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Reviewer:

The Midwestern Cook

Cooking Level: Intermediate

Home Town: Grand Forks, North Dakota, USA

Living In: Bryn Mawr, Pennsylvania, USA

Reviewed: Dec. 12, 2008

Great sauce! Super easy to make, tastes like sugar babies! I love that candy so I was happy, everyone else raved about it too, perfect for dipping caramel apples, or drizzling over that cheesecake!

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Reviewer:

GeenaDavisRules

Cooking Level: Intermediate

Living In: Cedar City, Utah, USA

Reviewed: Dec. 6, 2008

Yummy sauce, once I stopped burning batches. Took 3x to get it right. But if course you have to pay close attention to it. I'd make it again.

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Reviewer:

mis7up

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Home Town: Burkburnett, Texas, USA

Living In: Cave Junction, Oregon, USA

Reviewed: Dec. 4, 2008

Based on the review by Deneka (Dec 05), I tried making the sauce she described. Well, that was not a success. I just have sweet, buttery milk in a pan. Can't find another recipe elsewhere with the ingredients she gives that may give more instuctions.

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Reviewer:

Indiana Peggy

Cooking Level: Intermediate

Home Town: Lawrence, Indiana, USA

Living In: Martinsville, Indiana, USA

Reviewed: Nov. 8, 2008

This is yummy. It saves and reheats well, too. Hardens as it cools and is perfect for caramel apples. Not so "saucy," though...I had to make sure it was nice and hot before it would "drizzle."

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Reviewer:

Gray

Cooking Level: Expert

Reviewed: Oct. 22, 2008

This caramel is awesome! The success of this recipe is all in the timing...you must watch it very carefully during the last four minutes of cooking. The first batch I made burned...I think that the type of cookware and range has a definite effect on the outcome. I cooked the second batch 11-1/2 minutes just until the sugar was an amber color and it turned out perfect!

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