Milky Salted Caramel | culture: the word on cheese
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Milky Salted Caramel

Sometimes, it’s okay to eat salted caramel straight from the jar. Other times, you want a bit more of an excuse to enjoy the sweet treat — and that’s when you turn to this recipe from Joy the Baker. Sweet, salty homemade caramel is whisked up in a skillet, and blended with warm milk for a delectable after-dinner treat. 

Sweet and salty and creamy beyond!  This drink is mega indulgent!  Think:  after dinner sipping.  Think:  mid afternoon sipping followed by a good long nap.

This is just what I needed to kick my own but out of an itty-bitty work funk.

Get  the recipe on Joy the Baker

Photo by Joy the Baker

Rebecca Haley-Park

Rebecca Haley-Park is culture's former editor and resident stinky cheese cheerleader. A native New Englander, she holds a BFA in creative writing from University of Maine at Farmington.