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

By: Teak Manufacturers

Teak Manufacturers — Fri, 10 Feb 2012 16:18:10 +0000

paris + a deep, dark salted butter caramel sauce | smitten kitchen very good publish, i actually love this web site, carry on it. Regards, Teak Manufacturers

By: Wendy

Wendy — Sun, 08 Jan 2012 04:37:18 +0000

This is DELICIOUS, made two batches today and can not believe how easy this was and how over the top it is. I also loved your salted crispy oatmeal cookies. Your blog is a gift and I just love it. THANK YOU!!!

By: Bonnie Pierce

Bonnie Pierce — Tue, 03 Jan 2012 02:07:32 +0000

yep, i just successfully made 30 minute penuche frosting with sugar granules. I messed up bad.. please advise where i went wrong? BTW…your peanut butter choco chip cookies are a hit everywhere i go. i make them WAY too much but ppl are so appreciative :)

By: Bonnie Pierce

Bonnie Pierce — Tue, 03 Jan 2012 01:53:55 +0000

i must be a complete tard. I did EXACTLY what the recipe said….i stood there for 15 minutes stirring plain sugar and nothing would happen. SO i finally added a drizze of water to make it start bubbling and turn into a liquid form…….then it stayed white and bubbly and then all the water evaportated and i was right back to square one. NO amber color not even a light TAN….i went ahead and threw in the butter and the cream…now i have yellow sauce bubbling. what is WRONG with me?????????

By: Heather J

Heather J — Sun, 23 Oct 2011 22:29:59 +0000

This just rocked my world. It’s not sickening sweet like the jarred stuff, and could not have been easier. I just made enough to drizzle over our apple dumplings we made after apple picking tonight; I used 1/3 cup of sugar, 2 generous tablespoons of butter and a couple tablespoons of almond milk, and it was divine. I can’t believe how quickly it came together. I’ll never buy caramel sauce again. Thank you!

By: Bekah

Bekah — Thu, 28 Jul 2011 03:02:29 +0000

Deb – I’d like to add a caution to anyone who’s planning on storing this before using it…make sure you’ve preheated your glass jar with hot, hot water AND dried it out thoroughly before pouring the hot caramel into it. =) Or you can avoid the danger by letting the caramel cool for a while first. Even supposedly tempered-glass jars have shattered when I pour hot syrups into them…gaaaaah. Silly science.

By: Alex

Alex — Fri, 15 Jul 2011 20:17:32 +0000

Just made this sauce to pour on top of your blondies (one of my go-to recipes from your blog.) It’s amazing. I am selling them at a bake sale tomorrow to benefit our elementary school playground and I know they are just going to fly. Thank you!

BTW, I was in Brooklyn last month and thought, wouldn’t it be amazing if you had a booth at the flea market in Fort Greene? Maybe next time.

By: Katrina

Katrina — Sun, 19 Jun 2011 09:22:56 +0000

Sigh…
Just made this. Heaven on earth!!! Was licking out the pan.
The 1st time I made it, I burnt the sugar. It was great, but the bitterness was a little too much.
This time, perfect.
Sigh… Must not eat anymore off a spoon…

By: JitLee

JitLee — Thu, 02 Jun 2011 01:41:37 +0000

Must. Resist.
I just made a batch of this sauce (in about 10 minutes, I might add), and was REALLY tempted to stick a finger in the sauce to taste the darned thing.

By: Lauren

Lauren — Wed, 23 Mar 2011 00:38:29 +0000

Hi Deb! I was eyeing the chocolate caramel tart from lottie and doof (I am not technologically savvy enough to make a cool hyperlink so the web page is here: http://www.lottieanddoof.com/2009/04/chocolate-caramel-tart). I’m curious, do you think this caramel would be a delicious and doable replacement for the caramel called for in the tart? Thanks!