Hi, my name is Aimee, and I'm a caramel-holic. I was in denial for years, thinking how could my favorite flavor not be chocolate? I mean, who could turn down a chocolate cupcake, chocolate ice cream, or even just a good piece of chocolate-- even if there were other options.
As my tastes matured, I realized I didn't want such heavy desserts, and as I strived to find the best chocolates to eat or use, I noticed how much better everything was with caramel. For a little while, everything was chocolate and caramel. Starbucks had (ages ago) a caramel mocha, and for a while that was my drink of choice, but I kept tweaking it...something wasn't quite right. I added a shot or two, fiddled with the number of syrup pumps, eventually my order got so complicated that only my husband could remember it. (Venti Iced Mocha with 3 pumps mocha, 2 of caramel, and an add shot--yikes!)
In an attempt to simplify, I pared down my drink order to feature only one at a time and when it was just caramel, I realized I didn't miss the chocolate at all. So now, with a simplified drink order (Venti Iced Caramel Macchiato), I leap ahead with faith that everything is indeed better with caramel and you don't need to pair it to be satisfied.
After calling myself a "Chocolate Person" for so long, I really like what being a "Caramel Person" says about my personality: I'm complex, I play well with others, if you're patient I get better and better, and depending on my mood I can have quite a bite.
When I think of perfect caramel, I think of something buttery, smooth, slightly salty, and with a texture that's not too runny but not too thick. After seeing this recipe by photographer and pastry chef Kathrin Koschitzki for "C