The folks sent me a tube of Postre Caramels Sea Salt Caramel Sauce at my request. I was compensated in no other way for writing this review. Thank you.
Postre Caramels Sea Salt Caramel Sauce
What happens when two chefs move from the Pacific Northwest to Asheville, North Carolina? If you’re Joe Scott and Jamie Sastre, you start making and selling the best, most well-balanced caramel sauce you can. This idea didn’t just come out of the blue. The duo used to own a restaurant, and their sea salt caramel sauce was one of the garnishes for a dessert they sold there. It was so popular their clientele wouldn’t allow them to take it off the menu, and they encouraged the chefs to sell it.
Here’s Joe telling the story.
I learned about Postre Caramels Sea Salt Caramel Sauce through my friend Jamie. He and his wife were at a farmer’s market in Black Mountain, NC, when they happened upon the Postre booth. Once they tasted the caramel sauce, they hooked me up with the Postre folks. Jamie, Joe, and Mitchell were kind enough to send me a tube of their sauce, and I absolutely love it.
I tend to be more than a bit skeptical of pre-packaged products, because I always figure that I can make whatever is in the bottle/package/tube better and more cost effectively. I also expect there to be a couple of weird ingredients necessary in a packaged product that I could leave out at home.
Let me tell you, I would be hard pressed to consistently make a sea salt caramel sauce as deeply flavored and as well-balanced as this one. And about that ingredient list?
- Organic Cane Sugar
- Organic Heavy Cream
- Organic Butter (Microbial Cultures)
- Natural Sea Salt
Notice all the organic ingredients? The only one not labeled organic is glucose, an invert sugar added to inhibit crystallization. And the microbial cultures? That means they’re using cultured butter. It’s like butter made from creme fraiche rather than from fresh cream, and the flavor is a bit deeper and more complex than the fresh creamery butter we’re most used to in the US.
The folks at Postre cook and combine these ingredients into what may be the perfect caramel sauce. It is sweet, of course, but the sweetness is tempered by the slight edge of bitterness that should be present in excellent caramel. The sweet and bitter notes are balanced by the addition of a judicious amount of salt that snaps the sauce into focus and gives it a salty edge without being too salty.
Serving Suggestion: Pour over coffee and vanilla ice cream. Admire. Devour.
You can serve the sauce warm, but honestly, I enjoyed it better straight from the fridge. It has the perfect texture to slowly sheet over cake or ice cream, leaving behind a perfect coating of caramel. It really has a lovely texture.
When I was talking to the Postre folks on the phone the other day, I told them that the only way I didn’t enjoy the sauce was in my coffee. The salty component was too evident in my finished cup. Joe was surprised to hear that and said that many people buy their sauce primarily to use in their coffee. I think the reason I wasn’t such a fan (although I did drain my cup) is because of the kind of coffee we drink. The Beloved and I use a Chemex which makes a smooth brew with very little bitterness. Since my Chemex-brewed coffee has no bitterness for the salt to counteract, my coffee just tasted salty. I can almost guarantee that if I were drinking standard drip coffee or French press, that I would have ended up with a perfect, smooth cup of coffee.
Serving Suggestion: drizzle over angel food cake topped with chocolate and peanut butter ice cream.
Postre Caramels Sea Salt Caramel Sauce is also very versatile. Aside from using it as an ice cream topping, you can use it as-is as a fruit dip–I recommend apples and bananas–or you could add some to your favorite fruit dip. Rather than sweetening heavy cream with sugar for whipping, use the caramel sauce. You’ll end up with a beautifully seasoned and sophisticated whipped cream that you can then use to top just about anything, from pies to cakes to your ice cream sundae. Use it as a base to make a gorgeous sea salt caramel frosting (and then consider spreading that frosting on some chocolate stout cake), flavor a panna cotta, make pudding or ice cream base with it, or just go minimalist and eat it off a spoon. You really can’t go wrong.
Why Should I Buy It If I Can Make It?
While caramel sauce isn’t hard to make, per se, there’s a bit of a learning curve when it comes to making an excellent caramel sauce. If you let the sugar go too far, you end up with burnt sugar. If you don’t let it go far enough, your finished sauce will be too sweet, too bland and two-dimensional. If you don’t add enough salt, you’ll end up with a boring sauce, and if you add too much, you’ll end up with a salty sauce that will overpower and not enhance. The folks at Postre are producing a consistently well-balanced and excellent-quality sea salt caramel sauce using as many organic ingredients as they can, so if you are feeling a little iffy about your caramel sauce-making mojo, let Postre make it for you. And if you are sure of your caramel making skills but want to taste a perfect sauce, try Postre. If you fall into either camp, I can promise you you will not be disappointed.
One last thing before you go grab a tube or two of Postre Sea Salt Caramel Sauce for yourself: about that tube? Genius! The Postre website describes them as “high temperature, recyclable plastic laminate tubes,” and this innovation makes dispensing notoriously sticky and drippy caramel sauce both more precise and less messy. And since they’re taller and slimmer than a jar, it’s easier to find a place to stash them in your fridge.
And now I’m going to get out of your way so you can go to the Postre website, find out if Postre is available at a store near you, visit them on facebook, twitter, and instagram and order some so you can try it for yourself. They are hinting at expanding their offerings, so we’ll have other sauces to enjoy down the line. For now, Postre Caramels Sea Salt Caramel Sauce is a fantastic place to start and reason enough to give Postre a try.
Thanks so much for reading and spending some time with me today.
Have a lovely day.