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Caramel Brulee Sauce

The first time I made my very own syrup from scratch, I was blown away. I'm always blown away at how "simple" it is to just make stuff on your own. Most things are not only easy to make but wildly satisfying.

I'm gonna skip to the how-to, because I know you don't wanna read all the fluff. So here goes:

Notes: The longer you boil the syrup, the thicker it will become. The first time I made Apple and Brown Sugar Syrup, the syrup was really thick (and super delicious), and I ended up using it for French Toast. Ah-mazing.

Point is: You can't really mess this up.