- Most Helpful
- Highest Rating
For a special brunch I served this over creme brulee French toast. Devilishly delicious.
I'm so glad Chilicat explained about the sugar or I would have given up. To get to the point of liqufying too far longer than I expected, and I had to piok out a few lumps that never melted. The end result was ok, it just wasn't worth the time it took to make,
This is 5 STAR worthy and then some!!! I had mine over pineapple chunks and the blend was superb! Thanks, Shannon. (:
This was my first experience turning sugar into caramel and it felt like I was doing a chemistry experiment. The sugar dried out, then turned to a coarse powder, then started clumping into chalky chunks, then finally liquefied and turned color as I stirred and stirred away. I took it off the heat when it was a dark amber but still very watery in consistency, which is a good thing because it was just starting to give off a slightly burnt smell. I could probably have taken it off a little sooner. This is nice with animal cookies but I think I'll try it next with some ice cream. Thanks for posting!