Dumplings and Cocky's Joy (Caramel Sauce) Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: Jul. 13, 2009
This is very easy and good for a quick dessert. Simple idea and works well.
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Cooking Level: Expert

Living In: Phoenixville, Pennsylvania, USA

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Reviewed: Feb. 13, 2009
The dough turned out very dry and crumbly. On my second attempt I decreased the flour to 1 cup. The dough should be soft. The caramel sauce is awesome! Since most of the original sauce was absorbed by the dumplings, I made a little extra sauce to top individual servings. Serve while still warm. Toasted and or sugared pecans would be wonderful with these. If you like pancakes, you'll like these. Fun recipe!
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Cooking Level: Expert

Home Town: Saint Paul, Minnesota, USA
Living In: Maplewood, Minnesota, USA

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Reviewed: Dec. 9, 2006
My mother made caramel dumplings when I was a child and they were the best. The result of this recipe does not compare. Corrections to consider- a well-seasoned cast iron skillet is a must (no exceptions), use white granulated sugar and brown it in the skillet (this takes practice and good timing), and try it with some butter-salted pan seared pecans on top. The crunch is nice and the salt with the sweet is nice.
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Cooking Level: Expert

Home Town: Memphis, Tennessee, USA
Living In: Harvest, Alabama, USA

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Reviewed: Mar. 31, 2005
It's quite possible that I did something wrong when making this recipe, but it turned out horribly. The sauce was watery and the "dumplings" were very hard.
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Reviewed: Jan. 13, 2003
I enjoyed the taste of this dish, but my hubby and kids hated it. It wasn't difficult to make, but not what I would consider easy. I'll make it again, when I get an urge for something very sweet and my kids aren't at home.
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Home Town: Pittsburgh, Pennsylvania, USA

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Reviewed: Jul. 3, 2002
I increased this recipe to serve 8 and think maybe something was not ajusted completely right. The sauce seemed more like a brown sugar sauce than a caramel one. It was very sweet. Everyone liked it, especially the kids (6). Just make sure that you use a pan big enough on the bottom to put all the dumplings in at one time to cook. That way you will not have to reheat (bring to boil) the sauce a second time like I had to.
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