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The cookbooks chefs use...
Desserts. They're the cherry on top of a meal, the grand finale. They're also an opportunity for chefs to get creative, and operators to add an extra sweetener to their bottom line.
Most produce in the US is picked 4 to 7 days before being placed on supermarket shelves, and is shipped for an average of 1500 miles...
Real salted caramel requires patience, dexterity and a sugar-thermometer, none of which come naturally to me, but a salted caramel sauce can be rustled up in a matter of moments.
seems really interesting to make and would take no time and would be simple and tasty