Mmm this is recipe is just what I was looking for in a caramel sauce. It is a bit tricky to make though...after reading reviews I decided to add 1/4 c. brown sugar and 1/2 c. white (for a half batch of the sauce). I tried to melt the sugar first and after waiting for it to melt (or even start to melt) after about 15 minutes I added the butter to the sugar, I heated up the water and half and half (which I used in place of the heavy cream) to a low boil and added this to the sugars and stirred until the sugar was dissolved. I simmered this for 10-15 more minutes, then put it in the fridge to cool. I was a bit conserned that this was going to be to thin, but after being in the fridge it did thicken up. I used this with the Butter Brickle Freezer Dessert Recipe, making 8 servings of the sauce I had enough for the 2 layer dessert, plus more to drizzle on top. Yum, definetly a keeper!
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Mmm this is recipe is just what I was looking for in a caramel sauce. It is a bit tricky to...