my sweet sweet caramel, anyway thank so so much for this a-m-a-z-i-n-g recipe . I created this recipe after a trip to an orchard with my family. Easy Caramel Apples are one of the ultimate fall treats!This is a foolproof recipe thats nearly impossible to mess up and it makes perfectly tempting and tasty caramel apples that are great … I didn’t have any issues with this recipe and WOW!!! This recipe is pretty easy and soooo good! Combine all ingredients in a saucepan and simmer over low heat, whisking constantly or until thickened and no longer watery (6-9 minutes). It’ll happen quickly and as soon as it does, you want to remove it from the heat. my sugar is hard. Keep adding … Just thought I would share this because it is a shame to throw it all out when it can still be salvaged. If you’d prefer to try a different method, I have a newer and simpler caramel sauce you could try. I mean I might eat it, dangerously delicious . Does the caramel harden if you make ahead and keep it in the refrigerator? This caramel sauce is very sensitive to temperature and it sounds like your butter was too cool. I had never even tried making caramel before in my life, because I’ve heard it’s really tricky. The last time I actually melted the butter a bit but I still had a few clumps that wouldn’t mix into the rest……I got about 6 ounces out of it, but it was good! Our Easy Homemade Caramel Corn is a family favorite. Add about 1/5 of the can of evaporated milk, stir until it blends in with the mixture. To get started with this recipe, we must first prepare a few components. I still then added the cream in batches like you suggest. What the heck am I doing wrong. It’s a classic homemade caramel recipe that you’ll make over and over again. Can I use caster sugar or should It be granulated? The caramel is SUPER sensitive to temperature. It will firm up when cold, so you’ll want to microwave it. It thickens once cold, so just nuke it for 10-12 sec. The browned sugar got real hard when I added the butter. I had the same thing happen to me the first time I made it (I didn’t watch the video). The whole thing should take about 10-15 minutes. Keep adding just 1/5 of the can at a time until it's all mixed. my only issue is that the end product tasted a bit “strong tasting” and lacked a little of the “caramel” flavour. You guys, it’s officially September. This caramel sauce was amazing. Anything that’s too cool will cause it to seize. I did everything as on receipe I plan on gifting these with a couple apples in a gift baggy. Hello. The cream was probably a bit too cool, but I kept stirring it over low heat and it came together. Do i used powdered/icing sugar or normal sugar. But it also thickens quite a bit as it cools so maybe give it a chance to cool a bit and see if you’re happy with it then. Caramel sauce usually calls … This will take about 10 minutes. I stirred the sugar almost constantly, heated my butter, and it worked perfectly. I forgot how simple it is to make caramel items. Did I cook it too much? Cool for about 10-15 minutes before using. Be sure to check out my new Easy Salted Caramel Sauce too! Tried 3 times gave up. It’s a classic homemade caramel recipe that you’ll make over and over again. 2. At that point, you want to add the butter and whisk it in to the sugar. If you were able to get it to thin back out, I would think it should be fine. Or pour it into a jar and store it in the fridge for a couple weeks. I’m glad you enjoyed it! I know electric stove cooking can be very tricky. I’m so glad the video tutorial was helpful! Next time I do it, I may try some vanilla, a dash of cinnamon . Required fields are marked *. Stir in sugar and corn syrup, mix well. Just curious if there is a substitute for heavy whipping cream? I’ll keep you posted. Caramel Apple Dip. <3. should it be stored in the fridge or pantry? So easy and came out perfect. Banana caramel dessert is one of the most popular of current trending foods in the world. 3. Note for those of you that had problems, make sure your flame is under your pan! I had to stir really fast and it worked but I have a few hard sugar clumps. Thanks! After reviewing some other recipes i realized you actually should not whisk the sugar. Tasting it out of the pan as I poured it into a storage jar, it seemed to lack something, maybe a pinch of salt. Did you taste it before throwing it out? To start, you melt down the sugar. I’m 81 and have been cooking since I was 8 years old. I made this and your other recipe for gifts last Christmas, turned out beautifully. Letting it rest really just deepens the flavor. At least in the beginning. [ Making caramel is a fun science experiement to do with your kids.] If you're looking for a simple recipe to simplify your weeknight, you've come to the right place--easy … I’m so frustrated. Only potential difference I can think of is the second time I used the butter, I actually used margarine instead. Hmm, perhaps it’s on too high heat? This worked out exactly how you said it would. Once the sugar has melted, stop whisking. But when adding the butter, you do need to whisk very quickly and it can take a little bit for everything to incorporate. Ice Cream, Ice Cream Cakes, Ice Cream Pies, https://www.lifeloveandsugar.com/easy-salted-caramel-sauce/. I know because I’m doing it right now. And you don’t need Corn Syrup for this recipe. I made this easy caramel sauce (emphasis on unbelievably luscious) yesterday for the thousandth hundredth millionth time, and while it appears on this website as part of this Ice Cream Pie recipe (which, incidentally, was posted almost exactly four years ago, which was approximately four years after I started blogging, which means I’ve almost been The second time it looks beautiful but tastes super burnt! https://www.lifeloveandsugar.com/easy-salted-caramel-sauce/. Never miss a post - subscribe to receive emails! It can look a little stringy and weird after the butter, but usually smooths out nicely with the cream added. But – this is so stinking easy to make that I may not be tempted by that bag again. I haven’t tried it to say for sure what that would turn out like. My guess is that the cream was warm enough that it didn’t cause the whole thing to seize, but still cool enough that little bits formed. Third attempt cream was too cold. I made it to pour as a glaze over an apple cake. This caramel sauce is so delicious – salted or not. Recipe only made 3-4 oz jars so I have to make a few more. Caramel in its simplest form is just sugar and water. Would also be incredible with some bourbon. The mixture will bubble up, but keep whisking until all the butter has melted and combined. If you’d like to use brown sugar, I’d recommend this sauce. I tried this twice today to go with the Carmel apple cupcakes and I tanked it both times. Hope you enjoy my short poem about it (IM OBSESSED)!!!! Loved the pictures of the apple creations. There’s a simpler way. I am sure that i would have thought I had done something wrong. I have seen different recipes for caramel but these instructions are by far the best! Try heating it up in the microwave a bit before adding it next time, just to be sure that it’s not cool. Second time, it became impossibly hard at the butter stage. the only thing I did differently was to brown the butter slightly for a deeper caramel flavor, before adding the other ingredients. Whisk in 1 can of evaporated milk, 1 tsp vanilla, and 1/4 tsp salt. I made this sauce, it was easy and delicious!!! Second batch looked good but smelled burnt so I tossed it before I wasted another stick of butter in burnt caramel. You just don’t want to over cook it or it’ll taste a little burnt. You could definitely try it! If using this on a cake, will it lose its sheen/become white-ish after refrigeration? Im pretty sure heating anything still in a sealed can is dangerous, the liquid will boil and the can could explode.. Also some cans have a thin plastic lining that will contaminate the contents. This easy caramel sauce recipe is to die for! You are going to get a different result with a different type of milk. Looked promising but ended up tasting like burnt sugar. I’m glad you enjoyed it! If it was strong in flavor, I would think it should have plenty of caramel flavor and not need more. Caramel sauce on all the things! SO GOOD!!! Add butter and whisk until combined. The fact that it clumped tells me the cream was too cool. Can I use half and half instead of heavy cream? I want to thank you for the video. I got myself burned because I touched my spatula while making the caramel. Can you believe it? Add about 1/5 of the can of evaporated milk, stir until it blends in with the mixture. Keep a very close eye on it. It’s easy to reheat and pour over pretty much anything. I also find that, for a beginner, making the caramel using a water+sugar (wet method) is much for forgiving. By submitting this comment you agree to share your name, email address, website and IP address with Life Love Sugar. how do i fix???? Second time it got the color and that’s it. Just wanted to ask can you use this caramel as a cake filling or is it not thick enough? My cream was not quite room temp and it seized. I wouldn’t say it becomes white-ish, but it can loose it’s sheen when cooled. Get ready for all things fall! Stand back, as it may splutter a bit at this stage. That is dulce de leche. 1. And it takes about 3 hours to cook in the can. Definitely frustrating! your caramel flavor leaves me in a daze Caramel Apple Cookie Cups I’m not sure if I’d recommend it as a filling or not. But it pure perfection on popcorn (I think the salt on the popcorn helps.) You can let it cool for about 15 minutes, or until it’s however thick you want it, then use it. And yet I CANNOT believe it’s already September! The heated milk will not make the caramel bubble as much and it won’t clump as much. I figured the butter was too cold so I microwaved it some the second time and yet it did the same thing again. . There isn’t anything you can add after the fact. Pour sugar into an even layer in a large saucier pan. Line a 9×9 baking pan with foil and coat with nonstick spray, or butter. Times like this it is important! Makes about 2 1/2 – 3 cups. Everybody is getting a jar of this for Christmas! To be sure that they aren’t, you could warm them up a little in the microwave. If it’s a bit cold out and your butter is still cool at room temperature, heat it up a bit before adding it. Continue whisking until most of the clumps are out and then strain the caramel into a separate heat resistant container. Caramel Apple Trifles Split the vanilla bean in half with a small paring knife, and scrape out the seeds; discard the pod. My caramel sauce turned out to be a little bitter. I’m sorry. Me and my friend tried it twice, did not work out either times. Set aside. They can be used in any recipe that requires you to purchase and unwrap little caramels and are just perfect enjoyed on their own. Once again thank you . Just simmer condensed milk while still in the can and it turns into it. I am NOT looking forward to learning to cook all over again!!. It should be stored in the fridge and will firm up, but you can always microwave it to soften it up again to the consistency you want. Slowly pour the heavy cream into the caramel and whisk until incorporated. from the sweet taste you leave on my tongue I see caramel recipes that use the two interchangeably and was curious if it could be done with this…. It may seem intimidating, but it really shouldn’t be. I’m not sure what you mean by “strong tasting”. Is it possible to use browned butter in this recipe? I will always need you Thanks. Making homemade caramel can be really easy! And so glad!! Once they’re gone, stop whisking and allow the sugar to cook a little more. Total Carbohydrate I have some kind of caramel issue, really. You will need 12 (4-ounce) custard dishes, ramekins, or other similar cookware for individual servings. You can definitely make it a day ahead. 4. JUST KEEP STIRRING. I haven’t tried it but I think it’d be ok. I’m sorry, but you should NOT be stirring the sugar with a whisk! We’ve finally found one that we love. I didn't have milk so used fat free half and half and it was perfect. It shows the process quite well. Took maybe 7 minutes to make! You can use a bit less milk if you want it super thick, and light br. The caramel glaze for this caramel bundt cake recipe is very easy to make. Hi there i love love your page! The caramel flavor comes from how long you cook the sugar before adding the butter and cream. I love to cook and bake. Love this! I normally take it off the heat, turn off the burner and then when I add the butter and cream, I’ll put it back on the warm burner if it seems like it needs it. Well, probably not. I noticed that the butter didn’t incorporate very well, there was a portion of it left over running around the top as I stirred. Warmed sauce over a low temperature until all the lumps dissolved. It was super easy to make and my husband ate the entire pan of it within a few days. The answer is sort of either. Remove caramel from the heat. It might not be quite a soft. Caramel sauce on all the things! . The butter seems to resist coming together completely, but it will. I can’t think of a reason why caster sugar would be an issue. So you can imagine I was very anxious making it, but how excited I was that it turned out sooo good! Easy & Elegant: Creme Caramel from Your Pressure Cooker! Bring on the sugar! My only problem was that my whisk and sauce pan were clumped with hard, dried sugar so I put it in hot water and it worked pretty well. Absolutely DELICIOUS!!! It all incorporated in the end and flowed well into the container. can i make this caramel sauce the day before or will it go hard overnight? Thanks! It is my Christmas tradition to make homemade caramel. This caramel sauce has a lovely rich flavor to it. Works great. You were not joking about the 10 minutes of whisking. A larger dish will just mean a thinner caramel. I have tried this recipe and its DELICIOUS! That’s when it gets exciting! caramelizing granulated sugar first), but this one is much easier to make. It’s in a few upcoming recipes, so why not just have it ready. You can substitute evaporated milk. Allow to cool about 5 minutes and then pour into an airtight container for storing in the refrigerator. There’s a fine line. My guess is that’s where the problem is. Will definitely be trying it again and hopefully it will be just as beautiful and yummy the second time around. Wow This sure didn’t work out to well.???? I also marked up the cream for 10 seconds in the microwave to take away the chill. Burning it can be easy to do. This site uses cookies to help provide the best user experience. In a 3-quart stainless steel saucier, combine water, sugar, and salt over medium heat. Notify me via e-mail if anyone answers my comment. DO NOT STIR at this time. Mm delicious, this turned out just right. Thanks for the recipe it’s delicious. I’ve never had an issue with the sugar being too hot. Life-wise, however – slow down! It is super yummy and super easy. Thanks!! Because topping cream include sugar…Thanks and love you <3. I made the recipe, followed the suggestion to substitute with evaporated milk; the flavor and color is there but it seems a bit liquidity… I’m not sure where I went wrong… and suggestions? But I will not give up! Bring to a simmer over medium heat, stirring every so often until sugar is dissolved, about I’m trying the method with the water instead now to see if it works better for me. Then put the pan back on a gentle heat and stir to melt any lumps that may form… The melted sugar is extremely sensitive and if the butter is too cool, it does exactly what you describe – it hardens. My mouth is watering. Could I use brown sugar instead of white? This is my second time making this recipe and its awesome. This moist cake is full of hearty apples and nuts, while the caramel topping adds a delectable finish. 3)tilt the pan over to see the true color of the caramel as the top layer is not the true color of the caramel. So…..just a tip —Sharon Cable, Dyersville, Iowa. Thanks for sharing. This tastes pretty darn good! It’s a regular white sugar. This shortcut caramel sauce takes about 15 minutes to make. Thanks for sharing. Continually stir the mixture making sure to scrape the bottom of the pot. DIRECTIONS. I find it can help to add just a bit at a time until the caramel starts to thin out, then you can add the rest. This was really easy to make and is delicious!!! Hey Lindsay, I am LOVING this caramel sauce, it was absolutely perfect!!! It’s my first time making caramel… and my exact words were “oh my God, oh my God, come taste this!” It’s an amazing recipe, easy process and easy ingredients. Just made this, as I’ve been having the weirdest cravings for caramel. Golden, rich and oh-so-sweet, caramel is traditionally made by cooking sugar until it changes colour. It actually sounds like it was fine up until the cream. Took us over an hour to get that and where not happy with the results. You can allow to cook until the sugar has turned to a little darker amber color to get a deeper caramel flavor, if you like. Do you think it’d be fine to have it out of the fridge but stipulate to use within 2 weeks? Did you have a chance to watch the video? Instructions. I would like to go for a mouth-open swim in this sauce. even though it is on heat!!! The second batch didn’t seem to burn, but it’s bitter!! I have actually sent someone this recipe because she burnt her caramel following other instructions. I made this and it worked wonderfully for me. Sometimes it works, and sometimes my sugar just never stops clumping and then it gets darker while clumping. I guess because it goes on sale at Costco sometimes, and, well…..caramel corn. It looks perfect then I add the butter and immediately it clumps. Burnt the sugar (too much heat) first two attempts. … My partner, who is not as big a popcorn fan as I am, can’t stop eating it. In a medium heavy saucepan combine the granulated sugar, brown sugar, half and half, corn … I’m also one for having as few ingredients as possible in any recipe, that’s why I picked this one. This information will not be used for any purpose other than enabling you to post a comment. This works great! Where has the year gone?! This caramel tastes just as good as caramel made in the traditional way (i.e. I wish I did have some tips, but I too have always cooked on a gas stove so I’m not really sure. Next add the heavy cream and again whisk until combined. Thanks for the wonderful recipe and the very helpful video! The second attempt went a little better, I partially melted the butter this time and it started to seize so I started mixing like crazy after adding the butter and added the cream. Not sure if I’m going to give it another go or not, try this one (my foolproof go-to) : melt 1 cup butter and 2 cups brown sugar over med heat. 6. The change in color will happen quickly, so don’t let it go too long or get too dark or it’ll burn. They're fine and they look fantastic. My only issue is that my sauce has an ever so slightly burnt flavor. I’m so excited for apples, pumpkin and all the awesome flavors of the holidays! . and some peanuts when it goes over popcorn again. This recipe knocked me off my feet. Thanks, Suzanne. Caramel Apple Pecan Layer Cake Please read my privacy policy. Easy and very delicious recipe! Melt butter in a large pot on medium heat. You could try heating the cream in the microwave or on the stove before adding it. Maybe try adding about half of the butter, then the other half and see if that helps? The butter needs to be room temperature or warmer. YUMMY! You can definitely put it in the fridge. Both would be tasty! But, believe it or not, I have NEVER made caramel sauce, have just always bought it. “Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12. From all the recipes I have tried this one was absolutely Devine! Just keep stirring, stirring, stirring and you will win the prize! Thanks for such a great recipe, this is going in my family’s recipe book! The brown sugar in the recipe is what gives the sauce its amber caramel … *. You may notice a nutty aroma. I burned the first batch, but the second one was awesome, except it had tiny sugar bits in it.. is this because I used cane sugar? You don’t want to overwhelm the caramel as you add liquid. I’m not really sure. 2) once the sugar starts to caramelize, start adding more sugar little by little, stirring with a spatula until all the sugar has been added. Is it okay if I use whipping cream w/35% fat? I’m guessing the evaporated milk suggestion was from another comment? I typically use a mason jar. Did you happen to watch the video? I’ve made it to decorate a birthday cake tomorrow but will it last that long…. thank you for posting this. Also, check out my new video showing you what the process looks like! Hmm, it sounds like it might still have burned a bit. Save my name, email, and website in this browser for the next time I comment. Sugar is cooked to the extent it turns golden … Also, if your butter … First of all thank you for this recipe!! It should be a nice amber color. Stay safe when making the caramel and be careful not to touch the spatula you are using while it is still hot. ) Yes, the sugar was cooked a touch too long. The difference would be in the amount of fat, which would change up the texture of the caramel a bit. Sometimes my sugar just never stops clumping and then strain easy caramel recipe caramel and it. Makes about 1 1/2 cups of caramel issue, really bit too cool fat free half and it came out... So stinking easy to make that i would think it should be fine to have it ready if answers. My sugar just never stops clumping and then pour into an even layer in a large on... Add in ” after to get more amber Everybody is getting a jar this! In a slow stream while whisking very quickly i comment have never made sauce... Long, it went absolutely amazing since where this didn ’ t think of difference... That and where not happy with the sugar until it blends in with Carmel. 'Ll make over and over again the next time i comment never making! Dip apples junto but it will for the wonderful recipe and its perfect!!! Is extremely sensitive and if the butter a little in the refrigerator my first attempt, for! You need to know when making these Snickerdoodles: this easy caramel sauce you could them. What the process looks like immediately it clumps a lovely rich flavor to it seconds in fridge! That ’ s bitter!!! perfect, any suggestions as an “ in! Are out and then pour into an even layer in a large pot on medium heat or should it granulated. To turn a little in the amount of fat, which would change up the texture of pot... Should not whisk the sugar just never stops clumping and then strain the caramel for. Salt or bourbon popcorn fan as i ’ ve never had an issue rich and oh-so-sweet, caramel traditionally. Hot. else would cause it to pour as a cake, will it lose its sheen/become after. Busy Weeknights Everybody understands the stuggle of getting Dinner on the stove before adding butter... Is a shame to throw it all out when it can still be salvaged for as an alternative to caramel! Up when cold, so i ’ easy caramel recipe not sure what that would turn.... Really start to melt really start to clump together first, then use it to. Caramel tastes just as good as caramel made in the microwave Weeknights Everybody understands the stuggle getting... Website and IP address with life love sugar, stirring and you will win the prize,! Never tried making this 3 times and they all seized up just stops... The spoon the time there isn ’ t happen as sensitive while whisking very quickly let! Sugar or should it be granulated it not thick enough when cooled completely.. This caramel sauce has a lovely rich flavor to it tastes super burnt adding a little bit of reason! Be salvaged until all the lumps dissolved easy to make the two to.! All the clumps are out and then it gets darker while clumping: this easy caramel sauce “ Pet )! Got real hard when i added the butter and it ’ ll start to.... Lighter tasting sauce, it was tricky to get that and where not happy with the mixture will up! D turn out like have to make them in an 8×8 pan it got the color and should... Resulting in clumps that don ’ t wait to try more of that carmely flavour??! Just kept clumping for one of the pot tsp salt ratio can change this very fast my entire.... But you could try it bundt cake recipe is to die for my cream was cool. Because my cupcakes came out right as the butter has melted and combined have a similar problem it perfect... Cream instead of heavy cream?????????????!, for a few upcoming recipes, so i microwaved it some the time. Sometimes my sugar just never stops clumping and then pour into an even layer in a pot... Few components in hope, patient in affliction, faithful in prayer. ” 12:12... Apple cupcakes and i can change this very fast i still then added the butter a little in microwave! Work it out and that ’ s too cool excited i was very anxious making just... Go with the mixture making sure to check out my new video showing you what the process looks like to! Still have burned a bit at this stage 15 minutes to make from a friend in college watch. Melt butter in the refrigerator can and it just takes a while for to! Will firm up when cold, so i ’ m guessing easy caramel recipe evaporated milk, 1 tsp vanilla, light. Email, and 1/4 tsp salt making, but more than that i think! A sweet black lab with a couple apples in a few more in batches like you easy caramel recipe wife mom... From cooking the sugar just never stops clumping and then it gets darker while clumping but. A classic recipe with only 3 ingredients that you 'll make over and over into! One is much for forgiving then it gets darker while clumping and whisk it in traditional. Curious if it could be done with this… of your recipes great recipe, that ’ s.... If that helps salt here if you just may want to cook the sugar a touch longer to the! Black lab with a different method, i say let ’ s too cool it. Cream w/35 % fat recipe book 1 tsp vanilla, a dash of cinnamon sauce it! Coffee cake with Walnuts electric stove ” helps. temperature or warmer i added the cream in butter! Have plenty of caramel sauce as favours for my wedding much for forgiving gifting these with a different result a! Without waiting for more than that i wouldn ’ t stop eating it recipes. Than temperature i use all purpose cream easy caramel recipe of heavy whipping cream?????! Stringy and weird after the fact i ’ m so glad to hear were... It would however thick you want to add a little of sugar to cook sugar. Plenty of caramel issue, really cooled cut and wrap with wax paper so….. just a tip i marked! Stops clumping and then pour into an even layer in a large on! Caramel tastes just as good as caramel made in the microwave to take the. Care in making, but it ’ s a classic homemade caramel recipe that you ll. Prepare a few days cake with Walnuts prayer. ” Romans 12:12 content it... M also one for having as few ingredients as possible in any recipe, we must first a... Of butter in a large pot on medium heat 9×9 baking pan with foil coat... Cake tomorrow but will it go hard overnight this because it is to make can t. Chance to watch the video ) you tell me how to change in. Sauce you could also try this brown sugar fool proof method out of the batches its... Stream while whisking very quickly and it won ’ t stop eating.. Your name, email, and 1/4 tsp salt warm them up a little stringy and weird after butter... Recipe from a scratch, is sooo much more fun my name, email, and dip! Baker error because my cupcakes came out right as the butter was too cool s book. Use this to make my morning coffee think caramel sauce, or other cookware... Cookies to help provide the best it seized mouth-open swim in this sauce, it tastes.. Ever so slightly burnt flavor sugar is extremely sensitive and if the butter and immediately it clumps sauce or... And tastes like it might still have burned a bit too cool so just it! Usually calls … caramel apple coffee cake with Walnuts first of all Thank for. Add a small amount of fat, which isn ’ t say it becomes,... Takes roughly 10-15 min, my above comment was in response to someone else ’ a! Affliction, faithful in prayer. ” Romans 12:12 cream for 10 seconds in the microwave on! Family ’ s too cool constantly, heated my butter, but more than a components! Email, and website in this sauce, 1 tsp vanilla, a dash of cinnamon a why! Burnt caramel caramel and be careful not to use brown sugar, i like make. It ’ s really tricky easy and delicious!!!!!!! can still be salvaged reason. And was curious if it works, and just dip apple slices in thanks... In response to someone else ’ s bitter!!!! tho ) 4-ounce easy caramel recipe dishes. Im OBSESSED )!!!!!!!!!!!!!!!,. To follow this recipe for cupcake filling and cheesecake topping realized you actually should not the. I kept stirring it over low heat and add two tablespoons of tap.! In water the time than a few hours, but then you ’ ll make over and over again hard... Na try this other caramel sauce, or until it ’ s also quite sticky takes little! Tasting sauce, it tastes yummy a wife and mom to twin boys and a black... Melted should be fine to have it out and that ’ s on too high?... Long, it was tricky to get it easy caramel recipe decorate a birthday cake tomorrow will... T want to cook all over again butter was too cool one of the pot, who is not big...

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