The French Connection LLC sent me a bottle of Lori’s Salt Caramel which is made with mineral water, Celtic seas salt, Tahitian vanilla and caramelized cane sugar with a hint of maple; this is all natural and shelf stable not to mention 100% handcrafted in the good ole’ USA of Ashland, Oregon. When I first opened the box I was thinking would this be good on waffles or pancakes like my maple syrup I currently use? I found it is used better baking and sent out to find some recipes to use it in and boy did I ever find them. From simple topping for lattes or ice cream to even making doughnut holes with a salted caramel glaze which sounds so yummy.
My Opinion: I found the syrup to be very tasty with the right amount of salty and sweetness. I will be using this in drinks and other sweet desserts including apple pie!
About Chef Lori: As a child, chef Lori Forrest was fascinated by the exotic recipes in her mother’s collection of Gourmet magazines, which marked an early foray into the culinary arts. An interest in French cuisine soon led her to volunteer at a California culinary school where she worked alongside the legendary Jacques Pépin. Amid years of study in kitchens at home and abroad, owning a pub, and doing demos in one of the original Williams-Sonoma stores, Lori crossed paths with James Beard, Paul Prudhomme and Martha Stewart. With a culinary career spanning nearly four decades, it’s okay to name-drop.
To see more visit http://www.frenchconnectionllc.com/home.html
Disclaimer: I was in no way compensated for this review and this is solely my own opinion which may differ from yours.