If you have ever made caramel you know how much work is involved what with temperature control, careful attention and knowing exactly when it is ready. It is also very easy it is to have the whole thing turn out to be a burnt mess. It is also very difficult to use caramel in recipes where you would like the delicious flavor to stand out. Caramel extract eliminates all of that hassle. Its rich, sweet flavor is perfect in a fruit dip, excellent in frostings and many desserts, such as cookies, cinnamon rolls, butterscotch pudding and even in chocolate chip cookies. Many cooks like to use it as a substitute for vanilla extract.
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