Today is Santa Cruz Mountain Brewing’s Twisted Tasting, and event that hosts forty breweries, food artisans, and chefs showcasing their most unique, experimental and unusual beers and bites. For this year’s Twisted Tasting we decided to focus on the new component of Serendipity… our caramels! Our twisted concoction this year is chocolate, stout, and sauerkraut cupcakes topped with Serendipity caramel buttercream frosting.
Of course, they’re wonderful straight from the wrapper but they can also be made into many other things. To make the caramel buttercream I melted our Honey & Sea Salt caramels with a touch of cream to make a simple, tasty, and corn syrup free caramel sauce which was then mixed into our Swiss meringue buttercream.
Serendipity Honey & Sea Salt Caramel Sauce
4 Serendipity Honey & Sea Salt Caramels
2 Tablespoons Cream
Combine caramels and cream in microwave safe container and heat in 15 second increments. Stir caramel and cream after each increment until melted and completely combined. Once melted and combined use it as you would any other caramel sauce; with apples, over ice cream, in coffee.
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