Reviewed: Oct. 27, 2008

This was delicious but the texture was not quite right. I think that if cooked to the soft ball stage it may have a better chance of sucess. I used it with a yellow butter recipe cake mix, it was good with chocolate icecream but it would have been better with chocolate cake too.

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Reviewer:

CHITIMACHA54

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Reviewed: Jun. 1, 2008

My sugar wasn't carmalized at 225f. Is it not supposed to be like caramel?

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Kristan

Cooking Level: Professional

Home Town: Slidell, Louisiana, USA

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Reviewed: Nov. 20, 2007

I am wondering if the reviewer that thought the caramel filling was too sweet used regular sugar. Powdered sugar makes it fine.

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Reviewer:

EMERALDCITYJEWEL

Cooking Level: Intermediate

Home Town: Auburn, Washington, USA

Living In: Kenmore, Washington, USA

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Reviewed: Sep. 23, 2007

Very disappointing 'cause it soundes so delicious. The cake was very yummy, I might make that part again. The caramel filling was just way over the top. I don't know if there was maybe a misprint. 5 cups total sugar (and I did us confectioners suger and superfine, as directed)? It was SUPER-sweet & very heavy. Once cooled, it was not at all smooth like you'd expect caramel filling to be, but very gritty. Trying to spread it tore apart the top of the cake. I actually had to heat it up again so I could pour it over instead. Not worth making again.

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