Sue, this sauce is amazing! However, I tend to follow other people's reviews and cut the butter down to 1 1/3 sticks. Also, AND I HOPE IF YOU HAVE TROUBLE YOU READ THIS... the amount of sugar in this recipe is off. Previously, when I went to store it, it would crystallize really bad in my fridge over time. I'm an engineer, so I figured I'd check it out. It turns out, when the liquid in this recipe is hot it can hold 3 cups of sugar (supersaturated solution). When it cools to the temperature of your fridge (about 40 F), sugar begins to precipitate out of the mixture and crystallize. You can heat it back up and stir and stir and it will dissolve again, but I calculated and tested, and the recipe is actually 1 cup over the maximum amount of sugar allowable by chemistry. If you don't want to have to reheat it for so long to get rid of the sugar crystals, cut the recipe down to 2 c sugar. It's still plenty sweet and the consistency isn't effected. AWESOME recipe though!
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Sue, this sauce is amazing! However, I tend to follow other people's reviews and cut the...