Every time I make this recipe it's a hit, but i will say that the butter, sugar, flour mixture is hard to perfect. If you let it boil too long the mixture will become the concistency of thick dulce de leche, add too much water and it will be brown water. The way I do it now is 1/2 cup brown and regular sugar, 1/2 cup water, 3 tablespoons flour (if your mixture is too watery, add more flour). The extra water helps the sugar to dissolve completly so your mixture doesn't have chucks of sugar.
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Every time I make this recipe it's a hit, but i will say that the butter, sugar, flour mixture...