Banana Splitsville

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The banana split Alton has presented here makes me wish I had know it when I was growing up and not afflicted with blood sugar problems as I would be eating it every week (or more often rather than special occasions when I have saved up for it.

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My doodles did not work out as I was hoping but the bananas were a great texture differential. It was super easy to make and everybody enjoyed the combo, especially with the caramel sauce.

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I never thought I had the means to make caramel.. It was delicious; way better than anything I've ever bought in stores. Only problem I had was that it got a little grainy when refridgerated (I blame that on my underboiling of the sugar - I'll do better next time.

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I made this for the caramel only, and it is by far the best caramel sauce I've ever had! EVER!!! The first time I made it, it crystalized, but I just started over and the second time it turned out great. I found that my candy thermometer was off by almost 20 degrees, so I added the cream too early - so make sure yours is acurate!! Well worth the time and experimentation it may take. A+++

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I made this recipe for valentines day for my (banana hating girlfriend. I traded the banana for peaches and it worked out just as nice, but peaches are harder to stack than the bananas. I'm a lover of caramel, and this was really, truly rich sauce, reminiscint of sticky toffee. It is so complex in flavor, I had a hard time going back to my store-bought sauce, but this is too much to make every week; The candy making is a bit tricky, my sugar crystalized on me and I had to re-desolve and start over twice. I found out later that my candy thermometer was reading about 30 degrees F low! Which explains why my doodads didn't come out thin, but rather in drops of sugar. I will definitely experiment with this recipe some more!

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I made this recipe for a Gourmet Club last weekend, and all I have to say is OH MY GOD! This was outstanding....my mouth is STILL thanking me! Everyone loved it and it was so incredibly easy!