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Reviewed fleur de sel caramels
Monday, Nov 3, 2014 on FoodNetwork.com
“Instead of more solid candies, I ended up with salted caramel sauce. It has great flavor and I'm actually ok with it. Not sure if I didn't brown the sugar mix enough in the first cooking, or didn't get everything hot enough (248*) in the second. There was no 'eruption' or splattering when I added the heated cream and butter. ”
"I used fresh, instead of, dried herbs - maybe a little too strong for some tastes. I wish recipes would include both dried & fresh herb measurements.
We really enjoyed this dish! When I was ready to serve, I topped the dish with crumbled feta. OUTSTANDING"