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Average Rating:
Total Reviews: 3
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By jess2ed
Sault Ste. Mari...
on December 18, 2011
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great!
By ocanada4ever
Prairie Village, KS
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!!!!
By into_the_miasma...
Tallahassee, FL
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!