Reviewed: Apr. 14, 2003

I used this recipe for the topping of an 8x8 pan of bread pudding. I used only 1 cup of water and 2 tablespoons of corstarch to amke it thicker. In the end it came out great!

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70 users found this review helpful

Reviewer:

Lis

Reviewed: Nov. 29, 2007

Perfect over recipe for Bread Pudding II submitted by Ellen Warfield! I took the advice of another review and changed it to two TBSP cornstarch to 1 cup water. Served warm. It was the perfect consistency!

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54 users found this review helpful

Reviewer:

luna

Cooking Level: Beginning

Reviewed: Nov. 14, 2004

Good start, but needs work. Definitely reduce the water to 1 cup and add another tablespoon cornstarch. Very good with these changes!

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31 users found this review helpful

Reviewer:

Elizabeth

Reviewed: Aug. 26, 2008

I'm glad I read the review before attempting this recipe. I did like the others and used 1 cup of water and 2 tbsp. of cornstarch. It came out pretty good. I used it over Bread Pudding II from this site. I might try adding a little whiskey to this to see what happens to the flavor next time.......

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18 users found this review helpful

Reviewer:

Jillian

Cooking Level: Expert

Living In: Allentown, Pennsylvania, USA

Reviewed: Apr. 6, 2005

Keep the ingredients the same , except add an additional 1 tbsp cornstarch.

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17 users found this review helpful

Reviewer:

minnesotamama

Cooking Level: Intermediate

Home Town: Mankato, Minnesota, USA

Reviewed: Jun. 19, 2002

I also got a very watery syrup that would not thicken up, but I think the problem is that the submitter put in her recipe to use white sugar meaning confectioner sugar not regular granulated sugar, though when a normal recipe calls for white sugar it is usually means regular sugar so thats what I used. I figured I would try it again with the powdered sugar and see if that comes out better.

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17 users found this review helpful

Reviewer:

DOTMAYTRX

Reviewed: Sep. 27, 2006

I made the changes suggested by other reviewers: used half the water, twice the cornstarch, confectioner's sugar. I also added half a cup of evaporated milk when I added the butter and vanilla. Not only very good on the bread pudding I made it for, but good cold the next day with store-bought molasses cookies.

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15 users found this review helpful

Reviewer:

MARGARET CARR

Cooking Level: Expert

Living In: Pensacola, Florida, USA

Reviewed: Sep. 13, 2007

i was looking for a quick and easy vanilla sauce to go with a jewish apple cake i made, and this was quick, easy, and delicious! its a little more carmel than vanilla, but carmel and apple go well together. i did reduce the water to 1 cup and increase the cornstarch to 2 tablespoons and it turned out perfectly. this would also be fabulous with bread pudding.

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11 users found this review helpful

Reviewer:

Nancy

Reviewed: Sep. 8, 2010

Without reading other reviews, I followed the recipe to a T, and I have to say that as written it is a watered-down goopy mess of a sauce. The term "white sugar" is extremely vague and I took it to mean granulated sugar (having never made this exact type of sauce before, how was I to know?). I had to dump the sauce down the drain and start from scratch. Second time around I used powdered sugar, and I replaced the 2 cups of water with only 1 cup of milk. Basically I had to follow an entirely different recipe, and it came out great.

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8 users found this review helpful

Reviewer:

BugNBear

Cooking Level: Intermediate

Living In: Bothell, Washington, USA

Reviewed: Dec. 13, 2006

Very good. I followed the recipe as is and used it over bread pudding. It was nice because it warmed and softened the bread a bit. Next time will follow the suggestions to decrease water and increase cornstarch.

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7 users found this review helpful