Posted in Sweets for the Sweet

Oh, Caramel!

I agree with new-found friend Mai-mai that one is either a chocolate person or a caramel person. While I am certainly a confirmed / dyed-in-the-wool / entirely rabid chocoholic, I have to admit that the buttery richness of caramel has its definite place in this world.

So, what does one do when there are a few caramels too many in the kitchen?

Well, make caramel sauce, of course! Mine is an easy-peasy one: just melt 1/4 – 1/2 cup of halved caramel candies with 1 330mL pack of all-purpose cream. Stir and cook till nicely thickened. (Keep stirring; you don’t want to end up with scorched sugar at the bottom of your pot; it’s so difficult to clean!)

Use the resulting sauce for homemade ice cream sundaes, as a dip for fresh apples and bananas, or serve it for breakfast atop waffles and pancakes – just be sure to add some chopped pecans whilst you’re at it. πŸ˜‰

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Author:

Midge started her career in PR writing at seventeen when she began drafting documentaries for a government-run television station in the Philippines. Since then, she made a career in advertising and public relations which ended earlier this year. These days, she works for a corporate governance advocacy in Makati. Aside from what she does for a living and her poetry, she has turned her home kitchen into a personal culinary lab and is currently working on another novel.

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