I have a major confession to make.
Up until recently, like very very recently, I was NOT a huge caramel lover.
In fact, I didn’t even really… like it.
Well. That’s a semi-lie, because when I was a kid, I was obsessed with all things caramel.
I was a freak over those caramello candy bars and begged my mom to let me get one every time we went to the grocery store.
My grandma always got pralines and cream ice cream with caramel ripples, and I couldn’t stop eating it.
Anytime I was allowed to have sweets, I wanted caramel everything.
In short, I’m pretty sure I overdid it on the caramel at a super early age.
By high school, I was over it.
And I remained over it, until about two years ago when I began making my own sauce and making it often.
The thing is that there is SUCH a difference between true, homemade caramel sauce and a jarred caramel topping that is often part of an ice cream sundae bar.
The homemade caramel sauce is out of this world.
Like, mind-blowing.
Source: Chocolate Fudge Cake with Pernod Caramel Cream Icing. | How Sweet It Is
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