Ari's Picks

New Caramel Sauce from the Candy Manufactory

Terrific topping for gelato, cake, toast

two containers of Zingerman's Caramel Sauce on a white plate, with some getting pulled up out of the container with a spoon and some drizzled on applesHere’s an easy and delicious new taste treat from the crew at the Candy Manufactory. The caramel we’ve been making for years as an ingredient in other confectionery work is now available to take home in 8-ounce cups. If you’re like me and making caramel is not part of your regular cooking routine, then grab some! Since the Candy crew has done all the work for us, the Caramel Sauce is excellent and easy to use.

The Candy Manufactory Caramel, like so much of what we craft around the ZCoB, is made special by the quality of the raw materials that go into it. We long ago made the commitment to cook and bake with Muscovado sugar from the island of Mauritius. Muscovado is essentially old-school brown sugar. Here in 2022, it’s much more work to produce but the flavor is far bigger, more complex, and delicious. Muscovado retains the sugar cane’s natural molasses, and adds great depth and complexity to this sauce, the Zzang! Bar, our Toasted Pecan Pie, the Butterscotch Pudding and Donuts at the Roadhouse, and many more. (We sell the Muscovado sugar at the Bakeshop and Deli as well for your home cooking and baking.) Caramel was likely first made in the Arab world—where sugar was well-established—over a thousand years ago by slowly cooking sugar with water. Milk would have come along much later, most likely in the middle of the 19th century.

This new Caramel Sauce is super tasty on gelato, with cakes, or tortes. Add it to coffee for a caramel latte. Drizzle a bit on French toast or pancakes. Steve Mangigian, managing partner at the Coffee Company, has been dipping slices of autumn apple into it!

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