This was my first time making caramel sauce (for a cheesecake), and in the end, it turned out perfectly! But I would strongly recommend that you NOT stir the sugar mixture once it's completely dissolved, because it started to harden and re-crystallize when I did. Thankfully I was able to save it by adding more water and letting it do its own thing untouched. Once it looked golden brown, I added the cream and all was right again. I think next time I'll use spiced rum instead of water like a reviewer did for a more decadent caramel.
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This was my first time making caramel sauce (for a cheesecake), and in the end, it turned out...