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Awesome recipe! It's hard to believe that something this flavorful is the product of mere sugar, salt, and vanilla. The texture is really smooth and wonderful, too. Just two things to keep in mind: 1) it's easy to overcook the caramel, so you probably want to remove is from the heat pretty quickly after the sugar carmelizes, and 2) follow OceanIvy's advice to pour the water CAREFULLY into the pan (it's really hot, and it could spit some caramel at you). Next time I make this, I'll probably add some intant coffee powder, too. Yum!

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Aunt Cookie July 23, 2006

This recipe is delicious! I knocked off one star because I have a hard time with the dry caramel technique. I ended up with a pan full of caramel rock the first time I tried the recipe. I made the following modifications:<br/>Add 1/4 C water and 1/4 t lemon juice to the sugar. Bring to a boil, swishing the contents of the pan around periodically. In the meantime, boil the other 2 C of water. When the sugar mixture become a nice amber color, remove from heat and add the 2 C of boiling water down the side of the pan (being careful of splatter). Add back to heat briefly while you stir the water in completely. Remove from heat and stir in the salt and vanilla.<br/><br/>The lemon juice helps prevent the caramel from seizing. I ripped off the technique from this YouTube video from FineCooking.com:<br/>https://www.youtube.com/watch?v=u4P8xwS3IAg

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Tyler M. December 23, 2014
Easy CARAMEL Sorbet