|Yes, that's a peanut butter and jelly caramel. |
The competition got sticky Friday night at the second annual Caramelpalooza
, co-sponsored by Chow Bella
. We're not sure of the exact head count -- beyond the fact that the line wrapped around the block -- but we do know that approximately 2,750 caramels were gone in about an hour's time.
That's quite a sugar rush.
Big thanks to the 11 chefs who participated. The range of flavors and methods of caramel-delivery were incredibly varied -- and delicious.
Get a description of each entry -- and ok, we'll tell you who won -- after the jump.
|The winning entry. |
from Essence Bakery Cafe
placed first in both the blind tasting and people's choice categories, which is impressive considering her entry -- a caramel macaron
-- was the least traditional.
Tammie Coe of Tammie Coe Cakes and MJ Breads Bakery
placed second in the blind tasting with the "tadpole" -- a candy-coated caramel
many compared to a Tootsie Pop. And Brendan McCaskey took third with his peanut butter and jelly caramel
McCaskey placed second with the people, and in a squeaker, Slade Grove of Wicked Bakery/Cookies from Home
took third with an assortment that included a ginger caramel
Other sweet offerings included: honey tangerine caramel from Tim O'Connor of Honeymoon Sweets; dark chocolate-covered crunchy toffee with pecans from Virginia Senior of Urban Beans; smoked sea salt caramel from Danielle Morris of Cork; caramel with soy sauce aged in bourbon from Tracy Dempsey; German chocolate cake caramel from Veronica Arroyo of Bourbon Steak; blood orange caramel with smoked salt and guajillo chili "fun dip" from Meghan Olesen of Elemental Sugar; and toasted orange caramel with candied tangerine from Brianne Day at The Herb Box.
Did you miss the candymaker profiles? Here they are, once again: