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on March 21, 2009
Tyler's recipe calls for 1/2 cup maple syrup. Also, the amount of unsalted butter should be 6 T. rather than 3. Half is added to the caramelized sugar. The other half is melted in a separate skillet for frying the bread. (The original recipe is poorly-written, and it's easy to see how this mistake could occur when copying. I had to read it through several times to be sure...) Anyway, I hope I don't sound like the mean old school m'arm correcting your post, jaefox. :( Just didn't want someone to have trouble with what sounds like a lovely dish. I'll be back, no doubt with lots of stars, as soon as I have a chance to try it!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 19, 2009
I made this for supper tonight and DH said he doesnt want french toast any other way! This is sinful, so delicious and worth the work. Do watch the sugar closely when melting as it is very easy to burn. My sugar clumped together before melting and after making the caramel sauce had a little bit of a burnt flavor. In the ingredients there is no mention of maple sugar but the directions said maple sugar is added. I had some caramel sauce in the refrigerator so I added enough to make a thin sauce. Thank you so much jaefox1 for posting this recipe! Made and reviewed for the Secret Ingredient tag game.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (429 g)
Servings Per Recipe: 4