The caramel purists consider this to be the perfect sauce. Try it on more that just your ice cream. Dip some fruit or drizzle on some blue cheese.
About CC Made:
My first exposure to eating at amazing restaurants was when I began working as a junior currency trader on the Bank of America trading floor. It was immediately apparent to me that I was working in the wrong industry. So, without any formal or informal training, I walked into Vertigo, a critically acclaimed restaurant at the base of the TransAmerica building, and asked for a job working in the pastry department. Then when Traci Des Jardins opened Jardiniere, I started working for her from the first night. I continued my on the job training to learn about flavor pairings, cheese, wines, and especially desserts.After a year, I left the kitchen to work with my husband in our computer consulting business. Following several years of raising children and only cooking for my family and friends, I decided to go back to what I was passionate about. This is when I started C.C. Made.
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