I followed this recipe exactly as it is written and it turned out perfectly caramel-y, rich and smooth, the FIRST time I made it. The second time however, was a complete flop. The sugar mixture would not brown for nothing, and I just ended up with a soupy, vanilla flavored mess. I am no food scientist so I can't explain this, but felt I should adjust my rating after having two completely different experiences while changing nothing. Maybe it's a matter of varying kitchen environment, who knows. I did move on to the Salted Caramel recipe on here, which calls for a different method, and that worked great.
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I followed this recipe exactly as it is written and it turned out perfectly caramel-y, rich...