Oh dear my partner in love with caramel sauce. They call it Dulce de leche in some Spanish speaking country. I might try to make it one day. However, I am not confident to tell when it is the amber colour. I've tried making this caramel sauce for flan and always find the smell and taste different each time
You are viewing a single comment's thread from:
Yes it's a bit tricky at the beginning, I know. So my tip is to cook sugar on medium - low heat, when it turns to bright yellow, take off heat, wait a bit to see true color then put back to heat few sec if you want.
Awesome, I will try it today for my flan :)