Why isn’t Caramel on the Dessert Menu?
2 mins read

Why isn’t Caramel on the Dessert Menu?

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Going out to dinner is a time to step out of the ordinary, try a new dish, and have a gourmand experience.  If you are a Sugar Momma, the actual “entree” is a necessary step that delays dessert.  My taste buds tingle when the wait staff whisks away the main course and retrieves the Dessert Menu. I grab it and take a quick scan. If there is no caramel, I feel instantly let down.  “Why isn’t caramel on the desert menu?” I ask myself. Are restaurateurs misguided and confused?  Do caramel desserts not sell well? I don’t understand the problem. It’s like chocolate and vanilla ice cream. You need a caramel dessert to balance the chocolate options. 

HELLO OUT THERE! To all chefs, there is a non-chocolate-loving segment of the population. We want caramel!  

Sugar Mommas Soft & Chewy Caramels
Submitted by Jody Crabtree, adapted by The Sugar Mommas

2 cups granulated sugar
2 cups cream
3/4 cup light corn syrup
1/2 cup (1 stick) butter
1 teaspoon vanilla extract
1 tablespoon sea salt (optional)
Candy thermometer 

Heavily grease an 8-inch square baking dish and set aside. In a heavy saucepan place sugar, cream, corn syrup, and butter over medium heat.  Stir frequently as mixture begins to thicken and darken in color. 

Continue to cook until a candy thermometer reaches 245°F (firm ball stage).  Remove pan from heat and stir in vanilla.  Carefully pour caramel into prepared pan and sprinkle with the sea salt, if using.  Set aside to cool at room temperature overnight. 

On a work surface, turn caramel out of pan onto wax paper.  Cut into 1-inch squares.  Wrap each square individually in wax paper and twist at the ends. Store caramels in refrigerator for up to one week.  

Sass It Up: Add 1/2 cup of your favorite chopped nuts to the bottom of the greased pan before pouring the caramel in.

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