The Seattle Times - IN WINTER, there’s something about caramel sauce that is totally fitting. So fitting, in fact, you just want to drink it.
Autumn Martin, the owner of Hot Cakes Molten Chocolate Cakery, explains how to make sipping caramel, a decadent winter treat. It starts with quality “true” caramel sauce. “Most caramel sauce available at grocery stores isn’t real caramel,” she says.
The sweet sauce most of us are familiar with typically is made by heating the sugar with other ingredients. However, the traditional technique is to caramelize the sugar by itself, essentially to begin to burn it, before other ingredients are added. Martin follows the old-school method.
Autumn Martin, the owner of Hot Cakes Molten Chocolate Cakery, explains how to make sipping caramel, a decadent winter treat. It starts with quality “true” caramel sauce. “Most caramel sauce available at grocery stores isn’t real caramel,” she says.
The sweet sauce most of us are familiar with typically is made by heating the sugar with other ingredients. However, the traditional technique is to caramelize the sugar by itself, essentially to begin to burn it, before other ingredients are added. Martin follows the old-school method.