|Salted Caramel Chocolates from Fran's? OM NOM IMMEDIATELY - Photo by Wasabi Prime|
I don't usually buy candy for myself, but a little while back, I was lucky to be gifted a little box of salted chocolate-covered caramels from Fran's, a local but nationally-known confectioner that's totally worth the hype. Let me tell you, I savored every little bite. And I do mean bite -- despite the petite, rectangular size of each bon bon, there was no popping of the entire candy in one's gaping maw of a piehole.
The chocolates were a pleasant reminder that there is a place for dessert -- we deserve a treat now and then! As the weather warms, I'm getting back into making ice cream more regularly, not that it ever stopped me during the winter. This year I've been playing more with swirls of caramels, syrups and berries. Instead of letting it all churn into a muddy mess, dribbling a little ribbon of caramel between layers of plain vanilla ice cream is making homemade ice cream even better. I made a really tasty vanilla ice cream, full of whole vanilla bean flavor, and having swirls of caramel sauce already in the ice cream made it that much better -- I used Pioneer Woman Ree Drummond's easy caramel recipe, since it wasn't just easy, it sets just enough in the ice cream without becoming hard like toffee.
|Sweet treats, both homemade and store-bought - Photos by Wasabi Prime|
As we venture further into this year's summer, I highly recommend experimenting with beer floats, homemade ice cream, and just kicking back to truly engage the sweet life.