The Fantabulous Chronicles

One thing I have learned since moving to North Dakota is that they take caramel seriously especially the fantabulous treat caramel rolls!

We have a double birthday coming up in our family, and one thing Aaron and I like to do is to let our children design a birthday treat and we will do our best to make it. This year, one of the requests is to have a gooey caramel crunch inside the cake. Ok, no big deal, I’ll do some experimenting to find the perfect filling. The crunch was easy; toasted waffle or sugar cones work out lovely and add a nice toasty note to the mix. Now, for the gooey caramel! I’ve made caramel drizzle before so I thought I would tinker with that and see what comes of it. I replaced my regular sugar with brown sugar and followed my regular recipe. I will be the first to say it didn’t turn out well! 😬

I placed my disaster in the fridge and waited to see what the family would think of it. The kids had a typical kid reaction…it was sweet so they liked it. Aaron laughed and asked what was in it. I told him brown sugar, cream, and bu- I was cut off. “That’s the problem! We don’t put butter in our caramel!”

Just to interject – we do actually use butter in some of our caramel recipes, but not all. We also use other ingredients into our caramel, but its always fun to pick on Britt.

So now here we are. Native North Dakota caramel vs transplant. Which will end up being used? Stay tuned to find out and see what hilariously decorated cake we make!