Sucre a la Creme with Maldon Salt and Pecans

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Total Reviews: 9

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  • on April 04, 2014

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    for dsstack... it's Malton Salt (with an "A"). You might be able to find it at your grocery store or, of course, online - just do a simple google search.

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  • on January 31, 2014

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    help



    help













    help





    help!! i live in washington state and i have never heard of 'MOLTON' salt what is it and where can i get it? anyone who can help me out thank you!










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  • on December 14, 2013

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    I tried making this twice with a candy thermometer, didn't harden up enough? Tasted good, we will use for putting on ice cream. Would like to know what I'm doing wrong,I want to make it for Christmas

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  • on December 18, 2011

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    great!

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  • on December 18, 2011

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    Good gravy! This is just like Sucre a la Creme I grew up with. Here's a note: I used a really deep stainless steal pot. Doing that prevented the mixture from boiling over and it allowed it the space to bubble away until it reached the right temp. Use a thermometer as well as doing the soft ball test into ice water. DELISH!!!!

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  • on December 15, 2011

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    The recipe was simple and fun. I made three batches and the first time I let it cool down in the ice bath to around the 113 degrees then mixed it. I could only get half of the mixture out of the pot, so the next couple times I moved quickly and didn't let it cool as much... I don't know if this affects the texture when it sets but no one seemed to complain one bit! It was a HUGE hit! Thanks Chuck!

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