Comments on: paris + a deep, dark salted butter caramel sauce

By: Sarah

Sarah — Thu, 22 Oct 2009 22:52:03 +0000

I’m a new reader and just randomly stumbled upon this post and it left me daydreaming of the trip my husband and I took to Paris in October of 2007. The autumn light was just incredible and your photos are gorgeous. Oh how I miss it!
But we were so very lucky to have brought home the best souvenir ever — our son, born in July 08. He had the same shock of beautiful dark hair at birth as your gorgeous son.
Thank you for the walk down memory lane.

By: Lynn

Lynn — Mon, 28 Sep 2009 18:40:04 +0000

HI There

First of all CONGRATULATIONS on your bundle of joy!

Second………wow what an AWESOME caramel recipe and so easy.I’ve made 2 batches so far. The first just I followed the recipe for the second I added a lot of vanilla extract and some salt. I had been using unsalted butter. Did I mention how AWESOME this recipe is! Thanks so much. I just love your site and I just LOVE NYC!

Lynn

By: Daniela

Daniela — Mon, 13 Jul 2009 03:28:50 +0000

Wow, I just made this caramel sauce and it’s amazing! I made a flourless chocolate torte and ate them together, yum! The sauce was really quick to make.

By: deb

deb — Thu, 04 Jun 2009 19:37:43 +0000

Unfortunately, no, I cannot be much help — we did not keep a running tally. If you’re looking to work within a budget, there are many books and sites out there about getting through Paris on the cheap. Food (well, compared to NYC at least) is less expensive; there’s no reason to break the bank. If you’re staying in an apartment, no reason not to stock the fridge instead of going out for every meal.

By: ruby

ruby — Thu, 04 Jun 2009 18:48:14 +0000

This is a personal question and if you are happy to respond you can use my email, but I am desperate to get over to Paris, especially after reading your experiences and David Lebovitz’s blog. The problem is I don’t know how much to budget for. Could you loosely tell me approximately how much you spend in total when taking a 4-day or 8-day trip to Paris? It would really help my planning. With many thanks, Ruby

By: Mark D Smith

Mark D Smith — Fri, 20 Mar 2009 18:04:43 +0000

hey – nice blog! big fan of this caramel sauce recipe, i made it recently and it came out great! thanks!

http://apricotcustard.typepad.com/apricot_custard/2009/03/cho.html

By: michaela

michaela — Sat, 17 Jan 2009 17:44:23 +0000

These photos are fantastic. I’m planning a trip in the fall.

By: Nancy from PA

Nancy from PA — Tue, 18 Nov 2008 20:14:48 +0000

My husband is begging for more, and he never begs for anything! This stuff is dreamy and intoxicating.

By: Karen

Karen — Wed, 05 Nov 2008 21:42:33 +0000

This was incredible. I splurged on good butter – not sure exactly the difference that fact made – but the result was impeccable. Per David Lebowitz’s suggestions, I left the caramel on the heat until it was the coppery color of an often spent penny. Caramel has always been my favorite, but I never had had the real stuff before. I ate some immediately over bourbon vanilla ice cream with pecans and stirred the rest into espresso brownie batter for a marbled effect. When the brownies cooled, the caramel solidified nicely into the perfect chewy consistency. Both uses proved divine.

By: Elyse

Elyse — Sun, 02 Nov 2008 23:39:24 +0000

Hmm.. do you think I could use this sauce in the cranberry, caramel and almond tarts? I love a little salty in my desserts :) I cut myself making caramels into squares a few years ago and had to get stitches (!) so I am sort of terrified of making caramel anymore lol.