This is a keeper! I used a can of evaporated milk instead of heavy cream, and maragarine instead of unsalted butter because it's all I had, but it worked very well. I cooked part 1 for about 15 minutes, stirring constantly, until it was a beautiful golden brown color, then added the milk slowly, stirring constantly. Then, I cooked part 2 for about the same length of time, 15 minutes or so. It's in a bowl, still hot on my counter, and I'm not sure how thick it will end up being when it cools to room temperature, or in the refrigerator. If it's a bit runny, oh well... It tastes yummy, and I cannot wait to dip some apples in it or pour it over ice cream or drizzle over cheesecake! Yummo....
Happy Thanksgiving!!! And thanks for the recipe! My family will love this!
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This is a keeper! I used a can of evaporated milk instead of heavy cream, and maragarine...