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Tuesday, February 15, 2011

Editor's Choice: King's Cupboard Bourbon Caramel Sauce

I grew up in a family of ice cream lovers — we always had several flavors stowed in the freezer at any given time. But as much as I loved ice cream and creating sundaes, I wouldn’t go near hot fudge, finding it too rich and, well, chocolately. At school sundae parties, I was the odd one out when I opted for strawberry, while at home my go-to topping was caramel. I loved it on vanilla or coffee ice cream and would top it with sprinkles or nuts.

Though I’ve since changed my stance on hot fudge, I still love caramel. It’s versatile, and can be used in lattes, desserts, or even savory dishes. So I was excited to take home a jar of King's Cupboard Bourbon Caramel Sauce, anticipating a delicious sundae to end my dinner. It's one of King's Cupboards new flavors, along with Irish Cream Chocolate Sauce and Creme de Menthe Chocolate Sauce.

Not only is the sauce smooth with a nice caramel flavor, the addition of bourbon is positively genius. It saves the sauce from being too sweet, and was actually more prominent than I’d anticipated — alcoholic tastes are often barely noticeable. Bourbon is my drink of choice, so I loved it, but the sauce isn’t for anyone who doesn’t appreciate the rich complexities of a nice whiskey.

The jar offers suggestions for using the sauce from a crepe filling to fondue, but it was perfect and simple dropped over a bed of vanilla ice cream. My childhood self probably wouldn’t like the mix of caramel and bourbon, but my adult self? Give me this over hot fudge any day.