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I’ve been making this simple caramel sauce for awhile now, long before I ventured into the slightly trickier dry sugar-to-caramel method.
I still like this one the best.
Dark brown sugar gives the caramel a deeper flavor, while a hefty sprinkle of sea salt keeps the sweetness in check.
Plus, it has a bit of that buttered rum thing going on.
I want to start by talking about this here cake — it’s dark, sauced-up, spiked, fabulous.
Yummy for breakfast, wrapped up in a piece of parchment, eaten on the way to…wherever.
It’s even better for dessert, drizzled over in brandy caramel, next to a scoop of soft French vanilla, at home, watching “Game of Thrones” or “Justified” or just reading a cookbook on the couch next to Chris.
I’ve been away for too long I think. Almost a month. Feels like forever.
It’s time to bake. Seriously bake.