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Reviewed Salted Caramel Sauce

Wednesday, Dec 21, 2011 on Cooking Channel

"...just finished making this sauce and it came out pretty d**n good for my first attempt at making anything like this. i followed the instructions and kept it at med-high heat, and though it took forever to even change from a clear bubbling goo to an amber color, it was worth the wait. i could put this stuff on plywood and eat it! i freaked out wh""