I hope you all like caramel as much as we do because I have another caramel recipe for you today! This is probably the last one for awhile. I mean we have already done caramel espresso bars, salted caramel ice cream, caramel deLite cupcakes, salted caramel cheesecake bars, fleur de sel caramels and caramel crumb bars. What else could we possibly do with caramel? If you have any favorite caramel recipes please do share!
We bought this fleur de sel caramel sauce from Trader Joe’s a couple of weeks ago. I really don’t even need anything to go with it. Just the jar and a spoon is enough for me. It is as addictive as nutella. I didn’t think that would be a very interesting blog post though.
Fleur de sel caramel sauce
Get a spoonful of caramel sauce, insert into mouth. Yum.
I thought I’d try to make it a little fancier for you. Also, this is a good excuse to bust out the pizzelle maker. If you do not have a pizzelle maker just use your favorite cookie. Maybe a nilla wafer? The cookie doesn’t matter. The caramel sauce is what matters. The caramel sauce is the star. Think of the pizzelle as an edible spoon. If you want to make pizzelle sandwiches follow the directions below, otherwise follow the directions above.
- Don’t forget to check out Tuesday’s post and enter our 100th post giveaway! Contest ends midnight on 6/12 and winner will be announced in our 6/13 post.
- 1 3/4 cup all purpose flour
- 2 tsp baking powder
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 1 tbsp vanilla extract or anise extract
- 1 jar Trader Joe’s Fleur de Sel caramel sauce
- Powdered sugar
- Preheat the Pizzelle Press on setting 3 while preparing the batter. Place flour and baking powder in a small bowl and stir to combine; reserve. Place eggs and sugar in a medium bowl. Using hand mixer, mix on medium speed for 1 minute, until thickened. On low speed, add the melted butter and vanilla in a steady stream and mix until combined, about 15 seconds. Add the flour mixture and mix until just combined; do not overmix. Lightly brush both the top and bottom grids with a flavorless vegetable oil. Use the spoon provided to scoop dough, about 1-1/2 –2 teaspoons, and drop onto one of the patterned cookie grids; repeat to make a second cookie. Close the lid and lock. The red indicator light will come on. When the red indicator light goes out and the green indicator light comes on, the pizzelles are ready. Remove pizzelles and place on a rack to cool completely. Once they are cooled spread about 2 tablespoons of caramel sauce on 1 pizzelle. Top with a second pizzele to create a sandwich. Repeat until you run out of pizzelles. Sprinkle with powdered sugar.