tag:blogger.com,1999:blog-2608986527779726191.post9132774776271038929..comments2024-03-18T22:51:37.593-07:00Comments on Always With Butter: Lovely Salted Caramel SauceJulie Mariehttp://www.blogger.com/profile/13181967142805528739noreply@blogger.comBlogger76125tag:blogger.com,1999:blog-2608986527779726191.post-65864145104468623772013-11-06T07:39:05.385-08:002013-11-06T07:39:05.385-08:00I make a caramel sauce recipe that is similar to t...I make a caramel sauce recipe that is similar to this one for my Candy Store and a few tips to remember. Cook slow and on a med temp if you want a dark caramel sauce. My recipe uses corn syrup which helps keep the sugar crystals from forming as well as some lemon juice. Use a silicon basting brush with warm water to wash the sugar crystals down from the sides of the pan. When I cook my sugar Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2608986527779726191.post-90686976828922541212013-10-06T14:07:32.986-07:002013-10-06T14:07:32.986-07:00Should the saucepan be covered or not?Should the saucepan be covered or not?Ambernoreply@blogger.comtag:blogger.com,1999:blog-2608986527779726191.post-56445808453800821992013-09-01T10:35:56.050-07:002013-09-01T10:35:56.050-07:00Made this today! I am utterly impressed with mysel...Made this today! I am utterly impressed with myself! Part of the trick is to use a good quality thick bottomed pot that is large enough on the bottom to accommodate the sugar. I have a gas stove so putting the mixture on "high" heat was a little scary for me. After the sugar dissolved, I continued it on medium high and watched it like a hawk. I did not stir it. You *must* heat your Anonymoushttps://www.blogger.com/profile/01174548083811538636noreply@blogger.comtag:blogger.com,1999:blog-2608986527779726191.post-52074628432427043172013-08-02T06:54:43.291-07:002013-08-02T06:54:43.291-07:00I am eager to make this for Christmas gifts, Can y...I am eager to make this for Christmas gifts, Can you tell me the shelf life of this, so I will no how far ahead I can begin making these gifts. Thank you, CherylCheryl Lnoreply@blogger.comtag:blogger.com,1999:blog-2608986527779726191.post-2476057612261712452013-06-28T01:17:57.102-07:002013-06-28T01:17:57.102-07:00I could take a bath in that! LOL
If I had this in ...I could take a bath in that! LOL<br />If I had this in my fridge, it would be very, very dangerous, indeed. Yum! eve isk salehttp://www.safeeveisk.com/noreply@blogger.comtag:blogger.com,1999:blog-2608986527779726191.post-5192007508456337732013-06-02T09:52:06.850-07:002013-06-02T09:52:06.850-07:00Really! You need to read the comments! People are ...Really! You need to read the comments! People are asking for help and getting none. <br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2608986527779726191.post-51911448677475116202013-04-10T16:29:19.677-07:002013-04-10T16:29:19.677-07:00This recipe is not specific enough for people who ...This recipe is not specific enough for people who do not do this sort of thing. Right away my sugar touched the edge of the pan. Darn. I decided to go ahead and just see. Almost right after adding the cream I poured a little bit out onto a plate and left it while I continued to heat the pan so it would thicken a bit as the recipe says. I poured a little more on another plate and the rest in a Lisahttp://pinterest.com/yukonlisa/noreply@blogger.comtag:blogger.com,1999:blog-2608986527779726191.post-29396046761715053152013-03-10T20:50:59.247-07:002013-03-10T20:50:59.247-07:00Just made the sauce for a brownie topping + I have...Just made the sauce for a brownie topping + I have to say thanx for such a simple recipe that does not call for a ridiculous amount of butter. It came out perfect the very first time!Anonymoushttps://www.blogger.com/profile/14932530878486474604noreply@blogger.comtag:blogger.com,1999:blog-2608986527779726191.post-60571594868287149032013-02-03T09:54:08.249-08:002013-02-03T09:54:08.249-08:00Hello Julie! Love this post and so many others - i...Hello Julie! Love this post and so many others - i just reviewed this recipe on my blog www.thepinteresteffect.com My blog vows to cover me executing 100 pins from Pinterest in one year - and your Lovely Sauce is on my list - THANK YOU! I hope you'll check it out and enjoy the review. Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2608986527779726191.post-27541423337472967792013-01-14T07:56:54.927-08:002013-01-14T07:56:54.927-08:00Tip: Once you wisk in the cream, it is done. If ...Tip: Once you wisk in the cream, it is done. If you continue to cook it, you will end up with a rock hard candy oncee the sauce has cooled....Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2608986527779726191.post-20434571953232493802012-12-27T17:56:04.216-08:002012-12-27T17:56:04.216-08:00The recipe is really vague. Can you be MUCH more s...The recipe is really vague. Can you be MUCH more specific please? Thank youAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-2608986527779726191.post-56484162675761057382012-12-22T09:34:00.039-08:002012-12-22T09:34:00.039-08:00DISSOLVE SUGAR IS KEY. Slow and easy. The sugar wi...DISSOLVE SUGAR IS KEY. Slow and easy. The sugar will make little volcanoes and I did move the pot around to dissolve all the sugar. I have a glass top stove so you have to know your stove and cookware (thick bottomed). Might add a bit more salt next time! Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2608986527779726191.post-25980653055887951992012-12-07T18:02:50.000-08:002012-12-07T18:02:50.000-08:00I have made this a few times - here are my tips: ...I have made this a few times - here are my tips: you must use a large, heavy pan. Cook as instructed until sugar water turns a golden color, not brown. Turn off the burner and whisk in the warmed heavy cream but do it slowly and be careful - it will steam like crazy. Carefully pour into a hot mason jar. It will make one pint or 2 half pints. <br />If you don't cook the sugar water long Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2608986527779726191.post-87259120099025636392012-11-30T22:11:27.997-08:002012-11-30T22:11:27.997-08:00well, I tried it and I failed! mine didn't ev...well, I tried it and I failed! mine didn't even make it to the mason jar. It crystallized in the pan before it cooled off completely...could you mention what temp the sugar should be at when we add the cream? and tell us how long to cook it after the cream is added...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2608986527779726191.post-40768309003354493512012-11-28T17:21:30.679-08:002012-11-28T17:21:30.679-08:00why are there no answers to these questions?why are there no answers to these questions?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2608986527779726191.post-72477780977730057212012-10-20T13:18:33.297-07:002012-10-20T13:18:33.297-07:00I made this last night- beautiful out of the pan, ...I made this last night- beautiful out of the pan, then I let it cool and put in a mason jar. I put it in the fridge and the next day it was totally crystallized. Help!! What happened?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2608986527779726191.post-29308432332904924872012-10-17T12:20:53.740-07:002012-10-17T12:20:53.740-07:00The key piece here is the temperature of the sugar...The key piece here is the temperature of the sugar! If it's not hot enough it won't change color at all. As soon as it reaches the right temp it will brown FAST! (and burn if left there too long). Know your stove and cookware, I removed mine from the heat as soon as I started to see color. <br /><br />It doesn't really matter how you heat the heavy cream, you only want it to not be Teresanoreply@blogger.comtag:blogger.com,1999:blog-2608986527779726191.post-68318233446013678082012-10-06T19:20:58.889-07:002012-10-06T19:20:58.889-07:00I don;t have a microwave. Do you think it will sti...I don;t have a microwave. Do you think it will still turn out right if I heat the milk in a sauce pan?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2608986527779726191.post-88718660383249319542012-09-23T14:07:24.098-07:002012-09-23T14:07:24.098-07:00Just made this and it tastes awesome. Not grainy a...Just made this and it tastes awesome. Not grainy at all but I did have trouble getting it to turn caramel colored, so it's vanilla looking but is soooooo tasty!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2608986527779726191.post-90294387527646452282012-09-19T08:45:04.304-07:002012-09-19T08:45:04.304-07:00How long will this last if not refrigerated? think...How long will this last if not refrigerated? thinking about making it close to Christmas time for gifts.<br />Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2608986527779726191.post-42826224222582267062012-09-02T18:35:44.178-07:002012-09-02T18:35:44.178-07:00I gave it a try and think I left it on the heat to...I gave it a try and think I left it on the heat too long after the cream was added. The texture and flavor are lovely while cooling. After cooled, hard as a rock. Will need to try again with the tip of taking it off the heat as soon as the cream is turned in. Thanks for the recipe I can see it will be a favorite as soon as I master it.Anonymoushttps://www.blogger.com/profile/00095498681674059252noreply@blogger.comtag:blogger.com,1999:blog-2608986527779726191.post-82722828124406930992012-08-18T05:22:23.500-07:002012-08-18T05:22:23.500-07:00Yum! Thank you for sharing...Yum! Thank you for sharing...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-2608986527779726191.post-31577525244237509102012-08-04T23:16:34.293-07:002012-08-04T23:16:34.293-07:00Adorable account. Helps make us need to be far bet...Adorable account. Helps make us need to be far better. Appreciate your sharing. You are great.Diablo 3 itemshttp://www.vipdiablo3.com/noreply@blogger.comtag:blogger.com,1999:blog-2608986527779726191.post-4923448452591332832012-07-15T13:20:42.373-07:002012-07-15T13:20:42.373-07:00Attempt #2 success! And may I say, worth the init...Attempt #2 success! And may I say, worth the initial struggle. I think the first time I made the mistake of keeping the caramel on the heat for too long after I added the cream. Really, once the cream has been whisked in (slowly), you can take the pot of the heat. The first time, I kept the mixture boiling and whisked like a crazy lady, thus stirring out all the moisture. Hence...powdered Lisahttps://www.blogger.com/profile/04168730539491204003noreply@blogger.comtag:blogger.com,1999:blog-2608986527779726191.post-21804666400434724092012-07-15T12:44:54.373-07:002012-07-15T12:44:54.373-07:00ok...attempt #1 and I'm left with a bowlful of...ok...attempt #1 and I'm left with a bowlful of what looks like very light sand. (hm substitution for malt powder, maybe?) I am undeterred. Trying again. It sure would be nice to have some answers, though.Lisahttps://www.blogger.com/profile/04168730539491204003noreply@blogger.com