Caramel Flavor by Marsden & Bathe--4 ounces

Caramel is the new vanilla--a wonderful change at a fraction of the cost.       

Vanilla is the canvas upon which the baker creates his or her art.  Caramel makes another excellent canvas.  It's warmer and richer than vanilla and absolutely delightful.  

As of this writing, it is way less expensive than bourbon vanilla.  ("Bourbon" by the way refers to an island, not a liquor.)

• Use it in place of vanilla in any recipe.
• Commercial strength natural and artificial flavor--more concentrated therefore more economical that "store" flavors.
• A flavor that is typical of caramel candy--warm and rich. It is more pronounced than vanilla.
• Compliments recipes with fruit wonderfully--apples, peaches, and berries.
• Delightful with chocolate and nuts.
• Produced by a US company with over 100 years experience in flavors.
  
• Comes in a dark glass bottle to protect the delicate flavors from light.

This rich caramel flavor is magnificent in everything from frosting to cookies to shakes. We use caramel more than we use vanilla extract.  It just tastes better.  Once you've used caramel, you'll be hooked forever!

Here's how to make caramel whipped cream:

Simply substitute caramel flavor for vanilla and brown sugar for white. 

For a super treat, add chopped salted snacking nuts to your caramel whipped cream. 

• Half-and-half has a minimum of 12% fat. 
  
• Light cream has a minimum of 20% fat
• Whipping cream has a minimum of 30% fat.
• Heavy cream contains 36% fat

You can find cream with more fat than 36%.  Try Darigold’s Extra Heavy Whipping Cream with 40% fat from Sam’s Club.  The extra fat makes a quite a difference in how easy it whips and how long it holds without melting.

Use meringue powder.  Add meringue powder to your whipping cream to keep it from melting (and to your frostings to make them stiffer and and less likely to mar).

Learn more about and shop for meringue powder.  

Discover whipped cream frostings:

Try them in place of buttercream frostings. 

Not only do they taste wonderful but because of the whipped cream rather butter base, they are lighter and less caloric.

• See a recipe for a basic  whipped cream frosting.
• See a recipe that uses whipped cream in a delightful cream cheese frosting.

Other recipes that use vanilla:

• Vanilla Spritz Cookies
• Vanilla Cream Pie
• Angel Food Cake
• Macadamia White Chocolate Raspberry Cookies