Anonymous
I made four batches of this sauce and three turned out perfectly. With the one that didn't turn out (it was half watery and half seized toffee mess; still delicious though!) I believe the difference was that the cream was straight from the fridge. In the other three, I used room temp cream.<br /><br />A few things to note: To prevent the build-up of sugar on the sides of the pan, dip a pastry brush in water and wipe away the crystals between swirling. Absolutely use a much larger saucepan; the cream will bubble incredibly. Also, use the longest whisk you have because the steam from the bubbling cream can cause a painful burn. Along the same lines, be careful of the boiling sugar water--sugar burns are nasty! I made sure the sugar water was a deep, deep amber and smelled creme brulee-ish before taking it off the heat and I also premixed the bourbon and vanilla, adding them together.<br /><br />Next I'd like to experiment with omitting the salt and replacing the bourbon with an orange or raspberry liqueur.
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