I just finished making the Kringle for my husband and his fellow teachers. I have no idea how it will taste, but it turned out beautifully. I made the homemade caramel syrup, which was really the only hard part. I had to return my sugar mixture to a higher heat to get the syrup consistency and coloring mentioned. I also struggled with the butter blended as easily as the recipe suggested. Once I added the cream though, I wished it vigorously for several minutes. I would say my caramel took almost 20 minutes, instead of the 8-10 listed. Regardless of how difficult the caramel was, it tasted excellent before I drizzled it on the Kringle.

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