In fact, I have never made anything from that cookbook that wasn’t fantastic (as long as I could get my hands on the ingredients, which isn’t easy in Ireland!)
We ate it mostly over vanilla ice cream (see right), and it disappeared pretty quickly, I can tell you. Ausra, from our Dingle shop found an excellent use for it – a Cajeta Latte – a Mexican twist on a caramel latte. Yum!
This entry was posted on Wednesday, July 11th, 2007 at 12:20 pm and is filed under Candy, sauce. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.