May take a couple of tries to get this recipe right, but it's worth it. I have made this recipe half a dozen times and here's what I've learned: 1) It will take way longer than 10 minutes for your sugar to dissolve and caramelize -- just leave it alone until it starts to turn golden brown and has a distinct caramelized aroma 2) SLOWLY pour in the cream -- otherwise you will have a gloopy mess (I usually let the cream sit out and come closer to room temp while the sugar is caramelizing) 3) Use all white sugar -- with brown sugar it's difficult to tell when it has caramelized and it might come out grainy 4) Use 1/4 cup less sugar -- as written, 1 1/2 cups is too sweet. Overall four stars for the misleading directions overly sweet taste when made as directed. Once you decrease the sugar and figure out the right time to add the cream, this is a five-star recipe.
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May take a couple of tries to get this recipe right, but it's worth it. I have made this...