The ingredients in Brons is different to Tenina's (FFS)....has anyone made both for a comparison?

Hi Maddy,

I just made Tenina's version tonight. I previously made Bron's version about 12 months ago. I remember that Bron's recipe yielded the most amazing dulce de leche that I couldn't stop eating.
As for Tenina's, I was a little disappointed (sorry). The flavour was not as rich despite having more flavours/ingredients, it had a sickly sweet taste (almost cheap tasting). I think it was the golden syrup. I also used coconut palm sugar (similar to rapadura), so not sure if that made a difference. I didn't make the hazelnut spread that goes with it.

I also seem to remember that Bron's yielded more. I'm going to try again in the next week, as I'm hoping to make jars of it for wedding favours (fingers crossed I don't go crazy doing it). I figure I should be able to make it all at least a few months before the wedding if I can/preserve it properly - going to run a few trials - any tips appreciated!!