Comments on: Homemade Salted Caramel Sauce

By: Danielle

Danielle — Thu, 21 Dec 2023 20:13:15 +0000

In reply to Beatrice. I would reheat it on the stove or in the microwave and mix it well.

By: Beatrice

Beatrice — Thu, 21 Dec 2023 19:58:33 +0000

Mine after cooling separated in to butter and caramel. Is it possible to still save it? What would you do in this case?

By: Danielle

Danielle — Tue, 12 Dec 2023 15:27:14 +0000

In reply to Cyn. It kind of depends on what you're using it for, but I would wait until right before serving.

By: Cyn

Cyn — Mon, 11 Dec 2023 19:26:23 +0000

Would you apply the caramel sauce the day of serving or wait until right before serving?

By: Danielle

Danielle — Mon, 20 Nov 2023 15:41:26 +0000

In reply to John. It wouldn't change anything, so you can if you want to. I just don't find the extra step necessary.

By: John

John — Sun, 19 Nov 2023 05:38:13 +0000

This is the best recipe that works everytime as long as I don’t burn it but why don’t we warm up the heavy cream and melt the butter before adding does it change something about it?

By: Danielle

Danielle — Thu, 13 Jul 2023 17:16:09 +0000

In reply to S. That would be fine! It will still say soft, even after it's refrigerated.

By: S

Thu, 13 Jul 2023 04:50:38 +0000

Hi, would this work if I put it in between layers of meringue cream and cake? It will be refrigerated, so would it harden too much?

By: Kaylah

Kaylah — Tue, 13 Jun 2023 01:03:59 +0000

LOVE this recipe.

By: Madison

Madison — Sat, 13 May 2023 02:25:23 +0000

Oh my goodness, I finally found a caramel sauce recipe that doesn’t end up tasting burnt!!!! This recipe with instructions makes me soooo happy, thank you!!!