Reviews for Salted Caramel Sauce
fantastic and very easy. My suggestions: Use a white coated pan, it helps better understand the color and the right moment. be prepared cause the golden moment only laast a few seconds and it is easy to miss it.
I followed Chef John's recipe precisely. The result is delicious. Now a block of brie from the oven or a scoop of ice cream will turn into a marvelous dessert. Thanks, Chef!
Turned out perfect! Video was very useful!
Simply amazing.... Don't let it go too dark! It tastes burnt... Lol... Second time amazing
Loved it, super easy to make too.
I could eat this all day long - nothing else needed! But it's great in coffee, over ice cream, you name it. :)
I love this recipe! This is my second year making it for my family and friends at Christmas. I just double the recipe and it makes 3 -8 ounce mason jars full. Everyone raves!
This sauce is a staple in my house. Great as written. I usually add two tablespoons of butter for the consistency. I always make extra and add chocolate or bourbon to the second half, just to mix it up.
Made no changes, but I learned to slow down after burning batch #3. You CANNOT rush good food. Take time preparing it and enjoy time eating it. I've used it as a fruit dip but will try it over a slice of apple pie. Soooo good!
This caramel sauce is easy and tastes amazing! I put it on top of my cheesecake with dark chocolate and it was to die for! Thank you for the recipe.
The taste is amazing however, it is not as easy as Chef John makes it look like, but practice makes perfect, it got easier the second time. Thank you Chef John I love almost all of your recipe.
First thing you need to know about this recipe is PRACTICE MAKES PERFECT! The first time I made this, I overcooked the sugar and it smelled wonderful but tasted so bitter! I tried again in a stainless steel pot so I could see the color better and took it off the heat sooner and it came out great! My kids raved and ate half the batch along with every green apple we had in the house. Don't give up if it doesn't work the first time. Chef John makes it look very easy, but really this is something you have to learn how to tailor to your own tastes. Next time I will try a splash of vanilla. Thank you for the share, Chef John!
I'm a professional baker and I have made caramel sauce quite a few times and have had some failures. I watched the video and decided to give it try-didn't change a thing and it turned out perfect! Will never use another recipe.
I used this sauce on a Salted caramel apple cheesecake + it was spectacular! I had numerous requests for the recipe as well as complements + had VERY little to take home for family to try. Definitely a keeper! Also, a LONG wooden spoon to stir to prevent burns on the HEAVY pan...
Followed recipe exactly. Very bitter. Took Another reviewer's suggestion & added some vanilla to cut the bitterness. Didn't help much. Even drizzling it over apple crisp & vanilla ice cream it was still bitter. Definitely won't make it again.
Delicious! My first batch got a bit too dark and tasted slightly burnt, so I take it off the heat while there's still a few chunks to melt. The heat of the melted sugar will continue to melt the chunks for a while.
This has become a standard recipe for me. I can never go back to store bought caramel.
Excellent sauce. 1. Didn't like the bitter taste in the first batch, so for batch#2, took off the heat soon after all the crystals liquified, the color was turning "caramelly", but before it reached the smoke point. 2. Added more cream than called for, also a half tsp vanilla. 3. Big mistake - added cream WAY too fast. If you are making gravy, that is an easy fix, but with sugar, it turns it to rockcandy! Had to keep it over a low heat and whisk it for a LONG time to get it incorporated. . In the end, though, delicious. Great recipe, never knew it was so easy and so much cheaper to makke my own caramel sauce.
I read the recipe carefully, watched the video twice, followed all the directions and made the recipe two times ina row. Both times it came out terrible. It was so bitter we couldn't eat it. The first time I thought maybe the sugar got burned so I tuned down the heat and took it off much earlier the next time and it was still terrible. What a disappointment!
Fantastic easy tasty sauce. Mild yet just what is needed. I did two pinches of sea salt and it was NOT very salty, so adjust accordingly based in how salty you want this (based on what you are paring it with)
Once the sugar melted it went really fast! Definitely less than the time on the recipe, but I caught it in time and it was great. Perfect amount for two small jars of sauce. Hostess gift for tonight, check!
Your cooking time will be much shorter if you use a conventional sauce pan. Making caramel takes only a few minutes! It's quick and easy and oh... so good! Try it!
When I saw this recipe I had to make it! I followed Chef John’s video and it turned out wonderfully! Can’t wait to have it on ice cream tonight
This sauce is so delicious and very easy to make! Do Not attempt unless you have a heavy bottomed pan! It will scorch very easily!
Literally couldn’t have been easier to make! It definitely turned darker quicker than expected, and I followed my instincts when taking it off the heat. As soon as I saw the last chunks dissolve, as it was already smoking, it started to bubble like crazy and climb the pan! The darker color appeared immediately, so I added the remaining ingredients and placed it in jars to cool. I’m quite proud of myself.
I honestly had a hard time with this recipe. The first try, I halved it, but medium high temp ended up burning my caramel. Second attempt, halving the recipe again, worked pretty well, but half of it ended up becoming hard caramel. I don’t have it in me for a third try, so I guess I will just have to drizzle the non-hardened caramel on the top of my cupcakes instead of filling them with caramel. A disappointment since chef john’s recipes are normally awesome!