Serves a Crowd
Perfect crepes with Salted Caramel Sauce
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Selina April 12, 2014
I got the rocks as well (could they be the salt, perhaps?) I just blocked them from getting into the sauce. I think I also burnt the caramel just a little more than necessary, since it is darker than shown here, but still tastes delicious! How do you recommend storing this sauce? (I'm a first timer.) Wouldn't the fridge make it harden?
Jen C. April 12, 2014
You can put the caramel in the fridge to store. It does harden it up some but put in the microwave about 30 seconds (+10-15sec extra at a time) and it'll loosen up again to be pour-able. I haven't had a problem with the reheating in the past.
Jen C. April 2, 2014
I love making this caramel sauce! Mine always seizes and I need to put it back on the heat. I've been getting pieces of white "rocks" in mine, which I'm assuming are hardened sugar. Does anyone know why this happens? And is there something that I can do to prevent it?
Polina B. May 8, 2013
Doesn't have to be flat skillet, you just need to know how much to pour, that's all.
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