When I moved to San Diego, my first job was serving at this small, but AMAZING French restaurant named Chez Loma. Part of the training process was that everyone had to help prep in the kitchen in order to have a full understanding of what goes into the food and how it’s prepared. Here, I learned how ridiculously easy it was to make caramel sauce. Few ingredients, minimal cooking time, and BAM-delicious nectar that I ate on a nightly basis on top of a slice of bread and sprinkled with cinnamon. YUM. Here’s an easy recipe that I love from Simply Recipes for you to try and experiment with! I’ve added lavender, cayenne pepper, or basic vanilla-all with fabulous results.