"This is frustrating. I need more than 1000 characters to adequately review this recipe. So, I'll try this way: 1. Tried twice 2. Caramel seized both times 3. Used old electric i.c. freezer, rock salt & ice & it froze beautifully 4. Tempered eggs with warm, not hot milk & didn't even need to strain it. 5. Halved salt. Perfect with trusted caram"

"This is frustrating. I need more than 1000 characters to adequately review this recipe. So, I'll try this way: 1 Tried twice 2 Caramel seized both times 3 Used old electric i.c. freezer, rock salt & ice & it froze beautifully 4 Tempered eggs with warm, not hot milk & didn't even need to strain it. 5 Halved salt. Perfect with trusted caram"

"This is frustrating. I need more than 1000 characters to adequately review this recipe. So, I'll try this way: 1) Tried twice 2) Caramel seized both times 3) Used old electric i.c. freezer, rock salt & ice & it froze beautifully 4) Tempered eggs with warm, not hot milk & didn't even need to strain it. 5) Halved salt. Perfect with trusted "

"(Continued) This time I followed the recipe to the letter. The sugar for the caramel melted fine. But, it still seized up when I added the cream. I stirred it longer this time but still was not able to get it to totally dissolve. I cooked down the liquid again & the caramel was perfect until I added the salt. I used sea salt & it was too salty. Bu"

"Could have been 5 starts, but I tried it twice. The 1st time I doubled the recipe. The sugar wouldn't dissolve completely & the cream made it seize into a solid mess. I was able to salvage the recipe by removing the ball of sugar & cooking down the liquid. I used about half the amount of salt called for & the flavor was amazing. I used the ice cr"

"Really? One star for the recipe because you couldn't use your problem solving skills to determine what "good" dark rum is? Kind of harsh, don't you think? Consider that FN may not always be permitted to recommend or use name brands in their recipes. Ask the liquor merchant.