Sauce

One of the fun things about my job is that occasionally I get to organize parties for the Creative Department and put 15 years of restaurant and catering experience to good use. The agency is growing, and with so many new hires in the last year we needed to throw a mixer. On a recent rainy afternoon I was craving hot fudge and thought an ice cream social would be a good excuse to construct the ultimate sundae bar.

I counted on a 60% turn out of about 100 people, but I was not factoring in a 78 degree afternoon and my co-workers' insatiable thirst for liquor when I decided to make 6 quarts of salted caramel sauce, in addition to suppling hot fudge, marshmallow sauce, pineapple and strawberry sauces, oreo and reese's bits, nuts, fruit loops and whipped cream. I'm not sure if anyone was as excited about the sundae bar as me, which is why I ended up bringing 4 of the six quarts of salted caramel sauce home to my fridge.

If I wasn't worried about how much of this I will end up consuming with nothing but a spoon and Real Housewives marathon, I would be excited for the challenge to use up these 4 quarts, 16 cups, 128 oz of this amalgam of burnt sugar, cream and grey sea salt. Well a challenge is a challenge. Stay tuned.