This recipe is great and easy to follow slow and steady is the key, the taste is great as well. I put it on a a vanilla pound cake and it was so good together,
Delicious! I made a vanilla cake from scratch and wanted a Carmel icing and this did the trick! It was a recipe worth keeping for sure
Made exactly as directions instructed...
Turned out amazing !!!This is lots of time but so worth it!!!!
I almost did not try it because of the first review ... glad I went ahead and tried it!!!
Followed the recipe to the letter. Makes no sense to melt the sugar then remove from heat then try to add the hot milk, as the sugar hardens to a state not unlike glass. This makes it incredibly difficult to "stir" in the milk. Broke it up enough to try and mix it, did the 2 minutes covered, then while trying to get it to 238° it thickened and burnt to the bottom of the pan, possibly ruining the pan(still trying to get it out). Only good thing is that we hadn't put the butter in yet. Very disappointing, avoid this recipe at all costs!