I have made several recipes like this. Here's a few things to note. #1. When it cools, it gets hard. Like chewy caramels. Reheat it. #2. The longer you boil it, the THICKER and, later, CHEWIER it will get. You'll know when it has reached the point where it is no longer just a bunch of stuff in a pot and has become a sauce, because the color changes and the entire texture of the mixture changes abruptly. #3. This mixture grows in volume to about 6 times or more what you originally put in there. Use a HUGE pot and don't walk away from it. If it's getting too high, remove from heat, stir it down, reduce heat, and put it back. #4. The baking soda doesn't make a "bitter" taste. Burning the vanilla does. Remove from heat, and stir it until it doesn't bubble anymore, then stir in the vanilla. That "bitter" flavor is what happens when you burn vanilla, in ANY recipe. I hope these tips help someone; this is a fabulous syrup/sauce/caramel ice cream topping/cheesecake topping/whatever you want. Thanks for the recipe & the excuse to make another version of this totally sinful sauce!
Was this review helpful?
433 users found this review helpful
I have made several recipes like this. Here's a few things to note. #1. When it cools, it gets...