This rich caramel flavor is magnificent in everything from frosting to cookies to shakes.
We use caramel more than we use vanilla extract. It tastes better.
Try it for yourself. Put caramel in your frosting, a cup of hot chocolate, or whipped cream.
To make caramel whipped cream, substitute caramel for the vanilla and brown sugar for the white sugar. That’s all. But it will make you a hero.
Someone in the store said, “You could put this on cardboard and it would be good.”
You’ll never go back to vanilla whipped cream.
To make it caramel nut whipped cream, fold in chopped salted snacking nuts. The contrast of the salty and the sweet and the crunchy and the soft is terrific.
Now you know how to make your holiday desserts even better. Picture that on top of your pumpkin pie.
Put caramel flavor in your chocolate chip cookies . . . or snickerdoodles.
Anything with peaches, pineapple, pears, or apples are dynamite with caramel.
Carmel flavor is our secret ingredient in many of our mixes including our buttermilk syrup mixes and many of our cookies.
Whether caramel whipped cream, cookies, or desserts, this will change what you make.
Better flavor makes better baking. Try this warm, rich caramel flavor.