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.
Customer Reviews for Caramel Sauce
This product has not yet been reviewed. Click here to continue to the product details page.