Serious Eats: Talk
All Caramelled Out
As of late, I find myself completely over the influx of caramel-infused sweets pervading the dessert market, especially those of the salted variety. Whether it be cakes, beverages, or cookies, caramel seems to be inescapable. My main issue with caramel is that it doesn't include any ingredients that aren't already in the dessert, most of the time. Sugar and butter aren't exactly exciting flavors to me.
Anyone else tired of riding the Caramel Train? Or have any other dessert trends that are bugging the heck out of them right now?