title: Caramel: Recipes for Deliciously Gooey Desserts
author:  Peggy Cullen 
description: This isn't the first book to focus on a single dessert ingredient, but it's one of the first to skip the chocolate and go for the gold-caramel. Cullen (Got Milk? The Cookie Book) has developed more than 50 mouth-watering recipes with caramel in a starring role. There are fruit desserts, such as Fresh Figs with Caramel and Crme Frache; new twists on classic favorites (e.g., Caramel-Roasted Strawberry Shortcakes); ice cream ideas like Caramelized Banana Split-Second Sundae; and desserts where caramel and chocolate come together in a heavenly combination, such as Chocolate-Caramel Crunch Cake. Chapters are logically divided, so it's easy to find the perfect dessert for moods and occasions. Cullen also provides information on the basics, from caramelizing sugar to cleaning up a sticky caramel mess, plus helpful hints, like her "Tips for Making and Serving Layer Cakes." The decadent recipes and unfussy, easy-to-follow instructions would be tempting enough on their own, but the beautiful color photos by Maren Caruso make this volume irresistible. <br />Copyright 2003 Reed Business Information, Inc.
zlib_text: ### **Contents**
  
  
  [Caramel Chocolate Fondue
  
  
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  19  
  
  
  [Caramel Fluff Toffee
  Trifle...............................................................................................................................................
  19](part0000_split_001.html#link1)  
  
  
  [Caramel
  Havarti.....................................................................................................................................................................
  20](part0000_split_002.html#link2)  
  
  
  [Caramel Nut Marshmallows
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  20](part0000_split_003.html#link3)  
  
  
  [Caramel Pecan Cookies
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