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Worked like a charm!
Anxious for a new review for sauciers. I see you’re using a Made In (maybe 3 qts?). Is that a new rec? Last Sept you rec’d Le Creuset #1 (tres pricey and never seems to go on sale). Your second choice was the All-Clad D3 (3 qt.) but All-Clad no longer makes it. You didn’t seem fond of the other choices….Got a suggestion to replace All-Clad? Need to buy one. Must make sticky any gooey for Passover..and when that’s over, rice, polenta, oatmeal, grits and a saucier would be perfect! @kateshannon
Thank you so much for this
i like butter as well in my caramel
My only criticism:
The phrases "medium high" and "medium low" doesn't actually mean anything, as everyone has a different stove, and heat levels are all different.
I learned ALOT from this. Never knew about the 2 temperature ranges!! Thank you! 😉
wow, temp wise, take it to 365? i've never taken it that high. i guess that's why mine don't have a lot of flavor.
No butter????
Yay love it!!
Do americans really have corn syrup lying around their houses?
How much is Made In paying you to shill their pan??
Do you say CARA mel or do you say CAR mel? …..share below
With this your blood sugar levels will definitely skyrocket!
Last time I made cheesecake I accidentally left an unopened can of sweetened condensed milk on the stove top while my oven was preheating. When I opened the can to add it to the batter I found it had turned into a lovely caramel sauce, and I wound up making a lovely caramel cheesecake.
This, my friends, is the easiest way to make caramel sauce! 😂
Is there another option for the corn syrup?
Sounds like M. Gladwell
Thanks, Steve!
365 fahrenheit ? Thats 185 celcius. Isn't that way too high ?
Corn syrup adds an off-taste I dislike. I always rather boil the sugar with tartaric acid to spilt some of the sugar molecules.
The Waffle House has found a new host
Or…. condensed milk in can in crocpot. Way easier
Would glycerin do the same as corn syrup? I would use that stuff.
Do the temps change for high altitude? Thx
Thanks! With these tips, I think I'm brave enough to try it.
The recipe is there. Click on the 3 dots located on the right hand corner. Next, click on description and there you have it.
You forgot the step of cooking in a $1500 induction cooking system. 😄
I have two questions.
How much water and corn syrup relative to the sugar?
Secondly, is it absolutely mandatory that we add corn syrup?