Reviewed: Aug. 16, 2008

The caramel sauce is delicious!! I can't wait to make my own version of the iced caramel macchiato with this sauce. This will save me lots of money! Thanks for sharing.

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Reviewer:

VETTY430

Cooking Level: Intermediate

Home Town: Lake Station, Indiana, USA

Living In: Miami Lakes, Florida, USA

Reviewed: Aug. 10, 2008

Whoa!! The favor is amazing and if you take the time that it needs in constant stiring, it is not grainy at all. Not a very thick sauce as I was expecting, but I am sure it will work all the same.

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Reviewer:

Jennyj

Cooking Level: Expert

Home Town: San Diego, California, USA

Reviewed: Jun. 9, 2008

I only made the caramel sauce...but it was FANTASTIC! I served it over bread pudding and we couldn't stop eating it. As the other reviews have noted, be patient. It will do exactly as the reviews say...you just have to stir and wait....and stir and wait...and..

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Reviewer:

RILEIGH_C

Cooking Level: Intermediate

Home Town: Dodge City, Kansas, USA

Reviewed: Mar. 31, 2008

I loved this...delish! I halved the recipe to begin with, it makes a ton of sauce. The trick is to keep on stirring, no matter what. It will come together. In the past I have made caramel sauce with sugar water and cream. This version is much richer tasting. A keeper for sure.

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Reviewer:

jstacy1

Reviewed: Mar. 11, 2008

I think this recipe needs to be a little more descriptive in the cooking process. The sugar and butter clump up during the browning process which I didn't expect and then while adding the cream it siezes up into lots of hard clumps. While it did finally smooth out in the end, my spoon would get caught up on a clump stuck to the pan and I flipped sauce on my pants and the floor (which immediately got hard) Now the end result tasted good but didn't taste any better than sauce made from Brown sugar, butter and cream combined and heated. (which was much easier)

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Reviewer:

Cher

Cooking Level: Intermediate

Reviewed: Feb. 11, 2008

This recipe was really good . I topped mine with crushed pecans .

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Reviewer:

creole mama

Cooking Level: Expert

Reviewed: Feb. 8, 2008

This was a first timer making caramel sauce from "scratch". I was a bit sceptical about the process but it tasted and turned out great. I will make this again.

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Reviewer:

GodivaGirl

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Virginia Beach, Virginia, USA

Reviewed: Jan. 23, 2008

This is soo yummy! It takes some time, and maybe a little practice, but I think it's worth it. I've found that it is fun to vary the deepness of the brown color in order to achieve different shades of caramel flavor. As far as grainyness, make sure you stir a lot and for a long time after adding the creme. This is what dissolves the sugar crystals. Also, it won't really thickedn until it cools. I've never used it to heat bananas, although I guess I should! I've made crepes, used the sauce as fondue, and served it over ice cream and with a spoon. It's honestly limitless.

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Reviewer:

brandy

Reviewed: Jan. 20, 2008

This sauce is sooooo yummy. I didn't make it with the bananas but over the White Chocolate Blondies from this site. Just wonderful. I agree with the other posts regarding the stirring. It will separate but just keep stirring - it will come back together and brown up nicely. The whole process took maybe 10 minutes max. Worth the time!

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Reviewer:

FOODLVR31

Cooking Level: Expert

Home Town: Milford, Connecticut, USA

Living In: Sacramento, California, USA

Reviewed: Jan. 12, 2008

truly and amazing sauce! I must extend a huge thank you to Reviewed on Jun. 21, 2006 by TUNISIANSWIFE for her review. I was getting really worried when the sugar turned hard and crunchy and probably would have stopped and figured I screwed up somewhere. But I put all my faith in Tunisianswife and kept on stirring! I also found mine was a little thin for my liking and left it to simmer for an extra few minutes, around 10 actually. Hope I can keep it warm until it is time to add the bananas without eating it all... Oh this is bad to the bone! :) Lorrie

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