I love this sauce! Not hard to make at all if you understand some chemistry concepts about sugar crystallization. The recipe belongs to Ina Garten (of course!!!). I have made this recipe quite a few times...the first time I actually ruined it, but I gave it a second shot and I'm glad I did. Ina's recipes are always perfect, so I knew it must have been "me" doing something wrong the first time. The second time I tried it, it came out perfectly.
All you need is sugar,water,heavy cream and vanilla...I did add a pinch if salt and 2 TBS of butter at the end.
More pictures and the recipe TOMORROW (well, today actually...it is already 1:08 am)!
Posts
