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Caramel Kitchen Salted Caramel Sauce $14.00

Salt enhances flavor.

It’s no wonder that Henri Le Roux, a French chocolatier in Brittany the 1960s, decided to use his region’s specialty ingredient—salted butter—in his store’s offerings. His salted butter caramel with crushed nuts won acclaim as the best sweet in France by the Salon Internationale De La Confiserie in 1980, perhaps inspiring Pierre Hermé, a famed macaron maker, to debut his salted caramel macaron in Paris a few years later. Since then, salted caramel has grown in popularity: The balanced combination of light salinity and a toasty sweetness has become a mainstay in desserts.

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HOW TO USE

Mix some salted caramel sauce into the filling for this French Apple Cake—add about a tablespoon in when cooking the apples with sugar and brandy. Skip making your own caramel in our recipe for Caramel Oranges—heat the caramel sauce, slowly stream in orange juice and incorporate. Drizzle on top of these Mini Almond Cakes with Spiced Chocolate for a little extra decadence.

Kitchen Notes

The caramel sauce does not require refrigeration after opening.

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