Barb makes an absolutely amazing caramel sauce for special occasions which she puts on ice cream. There was some left over from a couple days ago and she put it on a Rice Krispy treat. She reported, “I think my eyes rolled back in my head”.
Okay, I need to try this:
Yup. Those are awesome!
You can’t leave us hanging like that, you tease. What’s the recipe?
I’ll get back to you on that. Barb isn’t here at the moment.
Recipe for caramel sauce. Barb says this batch used heavy cream instead of the half-n-half. Barb also reports the Rice Krispy Treats were a little bit special. They are of the type made with marshmallows but instead of big marshmallows use the smalls. Then at the point when you mix in the Rice Krispies you also add in another half bag (five ounces) of the small marshmallows. This makes them soft and chewy instead of crunchy.
Good heavens; sugar overload! OK, I’d try one.
Ah. The low-fat, reduced-carb version. Might have to try it.
Being that’s it’s nearly all sugar, it can’t get much sweeter than that. If there’s no such thing too sweet, then just have at a mouthful of refined sugar and be done with it ; )
The texture adds a little extra.
But please also note that I used to buy powdered sugar in 50 pound bags at Costco.
But please also note that I used to buy powdered sugar in 50 pound bags at Costco.
Were you using it for cooking and baking or stockpiling? If the latter, how are you storing it?
None of the above.
I used it for making explosives.
I was being deliberately obtuse to imply my sweet tooth is even more extreme than it really is.