Unlike the store-bought version, I whipped up homemade magic shell with only bittersweet chocolate and coconut oil. I used it to top a bowl of vanilla bean and finished it with a sprinkling of Maldon sea salt for a little extra crunch.
Remember that chocolate sauce that would harden over ice cream? Or the chocolate shell on ice cream drumsticks? This is that sauce and it's so easy it doesn't seem fair to even call it a recipe. Seriously, just go make this right now.
Cajeta goat milk caramel adds a bit of exotic excitement to all the things you’d usually do with caramel…Poured over ice cream, drizzled onto pound cakes, spread onto shortbread cookies, but is also fantastic for flavoring buttercream frosting.