Caramel Pecan Sundaes

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Others commented about the sugar crystalizing along the sides of the pan. I didn't have that problem. It was an easy recipe to follow. But I thought that the caramel sauce lacked depth of flavor. It was overly sweet without any of the taste of sugar brought to a high temperature. I'll make it again before I write it off as not worthy of adding to a recipe collection. Ina is such a wonderful cook; I'm sure that the fault in the recipe is my own.

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The hard part of making this Carmel Sauce was getting myself to stop licking the spatula and put all the carmel in a jar!
Another perfect recipe from Ina! A tip for those who had some crystalization of the sugar -- don't heat it so high that it splatters against the side of the pan. And remember the trick of using a brush dipped in water to brush against the side to help those bits of crystals to dissolve.

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I've made this twice and both times it was perfection. This truly has to be the easiest, most scrumptious caramel sauce ever. Not sure what happened to those who had difficulties. Personally speaking, I merely followed the instructions and viola perfect caramel sauce. Now if I could only get Ms. Garten to take this a step further and try Scottish Tablet, mmmm, yummy! At any rate, many thanks and hats off for a lovely recipe!

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I made this recipe and poured it over homemade vanilla ice cream. It was delicious! It did a little crystalizing around the edges of the pan but it turned out great!

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The trick to carmelizing the sugar is 1 do not stir, 2 bring heat up gently (do not bring to a full boil quickly 3 use thermometer if inexperienced 4 use the right size pan (not too big or small. It definately takes alittle skill and patience but once you get the hang of it..................Good Luck!

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I went out to buy a candy thermometer just to attempt this caramel sauce. Success! It is absolutely delicious.

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Wonderful flavor and texture for this sauce, but I had the same problem Kim did...the sugar solution seized and crystalized. I believe it had to do with the few words directing us to swirl the pan to stir the mixture once we had increased the temperature to medium. The second time I tried the recipe, I didn't touch the pan until the sugar/water mix started to turn just the faintest color of amber and was about 325 degrees, then I swirled the mix. It was starting to crystalize a tiny bit prior to mixing, but the swirling took care of it.

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Once I used another carmel sauce recipe, the dessert was great. For some reason, everytime I tried this recipe it (3 times over, the sugar/water portion seized up into a crystalized ball. I haven't failed a recipe so badly in decades! Not sure what went wrong, but a carmel topping on these 2 ice creams with toasted pecans is perfect. Anyone know what I may have done wrong? Was the recipe off, perhaps?