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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. 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
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