Caramel Sauce

Chef Elisabeth Prueitt of San Francisco's Tartine Bakery created this caramel sauce, which adds a delicious finishing touch to her Fresh Peach & Candied Ginger Shortcakes (see related recipe at left). The caramel can be made up to 1 week in advance. Let cool, then cover and refrigerate. Bring to room temperature before using.
Average Customer Rating:
5 out of 5
 out of 
(1 Review) 1
1 of 1(100%)reviewers would recommend this product to a friend.
Customer Reviews for Caramel Sauce
Review 1 for Caramel Sauce
5 out of 5
5 out of 5
Santa Monica, CA
June 21, 2010
Would You Recommend? Yes
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June 21, 2010
This caramel sauce is amazing. Mine came out a little thicker than I had expected, so I would add a little more water next time...