Just three more days until my dessert party! It’ll be here on Cooking On The Weekends — but you know you’ll have to do a little cooking yourself, right!?
These treats will be lovely to look at, but I want you to taste them, too! Really, you must! Hopefully you’re prepping along with me!
We’re continuing our preparations with Salted Caramel. (Yum!) We’ll combine the salted caramel with the ganache we made a couple of days ago to create Salted Caramel Chocolates! I know, I can’t wait either!
This is the best caramel I’ve ever had. Truly. I love it even without the salt, but the salt pushes it to over the top to another level. It’s an amazing dessert sauce and can also be used as a filling for candy and tarts.
The base of this recipe comes from one of my favorite dessert cookbooks, The Last Course: The Desserts of Gramercy Tavern, by Claudia Fleming. Everything I’ve ever made from this book has been divine.
Making this caramel is a beautiful process. Enjoy! I’ll see you at the party on Monday! First up will be the Salted Caramel Chocolates!