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

By: Laura

Laura — Mon, 15 Feb 2010 09:51:53 +0000

Dewicious! Put over our valentines dessert, giant cookie with your hot fudge recipe and vanilla ice cream. So decadent, I called and raved about it to my sister. thanks for another good one :)

By: Anne

Anne — Sat, 06 Feb 2010 01:44:07 +0000

Pairings I’ve discovered: Pistachio gelato. Pear slices.

By: Tanya

Tanya — Sun, 31 Jan 2010 17:16:28 +0000

Question:

Can this be made with half and half?

thank you.

By: Pam

Pam — Sun, 31 Jan 2010 02:09:23 +0000

Deb, I found your website last fall when for some reason I was craving apple cider doughnuts, even though I had never had one before. I made this carmel last week and you are right, you can eat it on anything..or nothing(as in my finger everytime I pass the container in the fridge) a couple days before I made the carmel I had made your breakfast apple granola… you see where I am going with this don’t you. The granola does not need anything it was fantastic just the way it was .. but if you happen to have some carmel.. Oh and the doughnuts were great too. Thanks for such a great blog, I have made more than a dozen of your recipies and not been disapointed.

By: Kristine

Kristine — Sun, 17 Jan 2010 02:35:59 +0000

This is amazing! I could (and did) eat this by the spoonful!!

By: Amy

Amy — Sat, 09 Jan 2010 01:27:33 +0000

Mine flopped too, with the burnt/chemical-like taste. It was fine on ice cream, though, which makes me think that it’s just not sweet enough for me on its own. I like my desserts sugary. Oh well.

By: Melanie

Melanie — Wed, 30 Dec 2009 01:36:37 +0000

I just made this recipe and it has a slightly burnt taste, but is edible. Is it supposed to taste this way? Once the sugar melted it began to foam up and darken very quickly so I removed it from the heat, but it still got quite dark. I proceeded to add the butter and cream, but it did not foam at that point. The sauce was smooth already, so I cooked it a little longer but it didn’t foam, so I took it off the heat.

By: Yvonne

Yvonne — Thu, 17 Dec 2009 07:58:09 +0000

I cannot resist. This’ll be one that I try today as it’s almost Christmas.

Yvonne

By: Damon

Damon — Sat, 28 Nov 2009 01:46:42 +0000

I’m making this again tonight — made it last year as a component in a very successful tart, and I’m doing the same, and making extra so I can have some on ice cream.

This was such a ridiculously delicious recipe for something so easy.

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.