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For a special brunch I served this over creme brulee French toast. Devilishly delicious.

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sbean551 February 28, 2014

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,

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momaphet July 03, 2007

This is 5 STAR worthy and then some!!! I had mine over pineapple chunks and the blend was superb! Thanks, Shannon. (:

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A Good Thing July 03, 2007

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!

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Chilicat July 01, 2007
Creme Brulee Dessert Sauce