Ingredients

• 1 tbsp Mama Row's Caramel, Original or Vanilla
• 2 shots espresso (or ½ cup strong coffee)
• 6 oz milk, steamed or warmed
• Pinch of flaky salt, optional

Method

1. Spoon the caramel into the bottom of the cup. Pour the hot espresso straight onto it and stir until it disappears — this is the step people skip, and it's why café caramel lattes taste like syrup.
2. Add the milk. Finish with a thread of caramel across the foam and the salt if you like the edge.

Ingredients

• ½ jar Mama Row's Cinnamon Caramel, warmed
• 8 thick slices brioche or challah, a day old
• 4 eggs
• ¾ cup whole milk
• 1 tsp vanilla, pinch of salt
• Butter for the pan
• Toasted pecans, to finish

Method

1. Whisk eggs, milk, vanilla and salt in a shallow dish.
2. Dip each slice 15 seconds a side — soaked, not soggy.
3. Cook in butter over medium heat, 3 minutes a side, until deep gold.
4. Stack, pour the warm caramel over, scatter pecans. No syrup on the table; it doesn't need it.

Ingredients

• 2 tbsp Mama Row's Sea Salt Caramel
• 1 cup rolled oats
• 1 cup milk
• ½ cup Greek yogurt
• 1 apple, diced small
• Toasted pecans or walnuts

Method

1. Stir oats, milk and yogurt together. Divide between two jars.
2. Spoon a tablespoon of caramel into each and drag a knife through once — a swirl, not a mix.
3. Lid on, fridge overnight.
4. Morning: apple and nuts on top, and one more thread of caramel if you're feeling generous.

Ingredients

• ½ jar Mama Row's Caramel Hot Sauce, warmed
• 1 tbsp butter
• 4 boneless chicken thighs
• Buttermilk, flour and oil for frying — or an air fryer at 400°F
• 4 brioche buns, toasted
• Dill pickles, sliced
• Shredded cabbage tossed with a little mayo and lemon

Method

1. Fry or air-fry the thighs until crisp and cooked through, 165°F inside.
2. Melt the butter into the warm Caramel Hot Sauce. Brush it on both sides of the hot chicken — brush, don't dunk, or the crust goes.
3. Bun, slaw, chicken, pickles, more sauce. Eat over the sink.

Ingredients

• 3 tbsp Mama Row's Caramel Hot Sauce, warmed
• 2 sweet potatoes, cubed
• Olive oil, salt
• 1 bunch kale, torn
• 1½ cups cooked farro or brown rice
• Goat cheese, toasted pecans

Method

1. Roast the sweet potato with oil and salt at 425°F, 25 minutes, until the edges catch.
2. Add the kale to the tray for the last 5 minutes so it crisps.
3. Build on the grain: potatoes, kale, goat cheese, pecans.
4. Drizzle the Caramel Hot over everything. The heat wakes up the sweet potato; the goat cheese calms it down.

Ingredients

• 2 tbsp Mama Row's Caramel, Original
• 4 slices sourdough
• 6 oz brie, sliced
• 1 crisp apple, sliced paper-thin
• Fresh thyme, a few leaves
• Butter for the outside

Method

1. Butter the outside of the bread. Inside: brie, apple, thyme, a thin spread of caramel on the top slice.
2. Medium-low heat, lid on, 4 minutes a side. Low and slow so the brie melts before the bread burns.
3. Rest one minute before cutting or it all runs out.

Ingredients

• 1 jar Mama Row's Caramel Hot Sauce
• 2 tbsp butter
• 3 lb chicken wings, split
• 1 tbsp baking powder (not soda), 1 tsp salt
• Sesame seeds and sliced scallion, to finish

Method

1. Pat the wings bone-dry. Toss with the baking powder and salt — this is what makes oven wings crisp.
2. Bake on a rack at 425°F, 40–45 minutes, turning once.
3. Warm the whole jar with the butter until it loosens. Toss the hot wings in it in a big bowl.
4. Sesame, scallion, out the door. This is the glaze we make the wings with at the Soul Plate.

Ingredients

• 1 jar Mama Row's Caramel Hot Sauce
• 2 racks baby back ribs
• Salt, black pepper, smoked paprika, garlic powder

Method

1. Rub the ribs. Wrap tight in foil. Bake at 300°F for 2½ hours.
2. Unwrap, brush generously with Caramel Hot, back in at 425°F for 10 minutes.
3. Brush once more and give it 5 more. Stop when it's sticky and dark at the edges, not black.

Ingredients

• ½ jar Mama Row's Sea Salt Caramel, warmed
• 3 crisp apples — Honeycrisp, Pink Lady, Granny Smith for the sour ones
• Chopped peanuts or pretzels
• Flaky salt

Method

1. Slice the apples and hold them in a bowl of water with a squeeze of lemon so they don't brown.
2. Warm caramel in the middle of the plate, apples fanned around it, nuts in a pile.
3. Dip. A pinch of flaky salt on the caramel every few dips.

Ingredients

• 4 tbsp Mama Row's Cinnamon Caramel, warmed
• 4 ripe peaches, halved and pitted
• A little neutral oil
• Vanilla ice cream or mascarpone

Method

1. Oil the cut sides. Grill cut-side down over medium-high, 3 minutes, until marked and just soft.
2. Turn, spoon a tablespoon of caramel into each pit hollow, 1 more minute.
3. Serve warm with a scoop of ice cream in the hollow, or a spoon of mascarpone.

Ingredients

• ½ jar Mama Row's Milk Chocolate Caramel, warmed
• 1 lb strawberries, stems on
• Toasted coconut or crushed pistachio, optional

Method

1. Warm the jar until it drips off a spoon in a thread.
2. Dip each berry, roll the tip in coconut or pistachio, set on parchment.
3. Ten minutes in the fridge sets the coat. Or don't wait.

Ingredients

• 3 tbsp Mama Row's Vanilla Caramel
• 2 bananas, split lengthwise
• 1 tbsp butter
• Splash of dark rum, optional
• Vanilla ice cream

Method

1. Melt the butter in a skillet over medium. Lay the bananas in cut-side down, 2 minutes, until golden.
2. Turn them. Add the caramel and the rum if using; let it bubble and coat the bananas, 1 minute.
3. Over ice cream, straight from the pan.

Ingredients

• 2 tbsp Mama Row's Milk Chocolate Caramel, warmed
• 1 brownie, warmed 20 seconds
• 2 scoops vanilla ice cream
• Toasted pecans, flaky salt

Method

1. Warm brownie in the bowl. Ice cream on top.
2. Caramel over everything so it runs into the cracks.
3. Pecans, a pinch of salt. Two spoons if you must.

Ingredients

• 1 jar Mama Row's Vanilla Caramel — half in, half over
• 1 loaf day-old brioche or challah, cubed (about 8 cups)
• 4 eggs
• 2 cups whole milk, 1 cup cream
• ½ cup sugar, 1 tsp vanilla, pinch salt
• 2 tbsp butter

Method

1. Butter a 9×13 dish. Pile in the bread.
2. Whisk eggs, milk, cream, sugar, vanilla, salt and half the jar of caramel. Pour over; press the bread down; let it soak 20 minutes.
3. Bake at 350°F, 40–45 minutes, until puffed and set in the middle.
4. Warm the rest of the jar and pour it over at the table.

Ingredients

• ½ jar Mama Row's Caramel, Original, warmed
• 1 plain cheesecake — bakery, frozen, or yours
• Flaky salt

Method

1. Pour the warm caramel over the top of the whole cheesecake and let it run to the edge and just over.
2. Chill 15 minutes so it sets to a soft sheen.
3. Flaky salt across the top right before it hits the table.

Ingredients

• ½ jar Mama Row's Caramel, Original
• 1 frosted layer cake, any flavor, frosting smooth

Method

1. Chill the frosted cake 30 minutes. Cold frosting is what makes drips hold instead of sliding.
2. Warm the caramel just until it pours slowly off a spoon — barely warm, not hot. Hot caramel melts the frosting.
3. Spoon it around the top edge and nudge it over in places so it drips at different lengths. Fill the middle last.
4. Back in the fridge 10 minutes to set. Candles.

Ingredients

• 1 jar Mama Row's Vanilla Caramel
• 1 quart vanilla ice cream
• 1 cup milk
• Toppings out in bowls: crushed pretzels, sprinkles, whipped cream, crushed cookies

Method

1. Paint the inside of each glass with a spoon of caramel — swirl it up the sides.
2. Blend ice cream, milk and 3 tablespoons of caramel until thick.
3. Pour, top, and let the kids ruin it however they want.

Ingredients

• ½ jar Mama Row's Pumpkin Spice Caramel, warmed
• 1 pumpkin pie, bakery or yours
• Whipped cream
• Toasted pecans

Method

1. Slice the pie. Whipped cream on each slice.
2. Warm caramel over the cream in a zigzag; pecans on top.
3. Put the jar on the table with a spoon. It will not come back.

Ingredients

• 4 tbsp Mama Row's Milk Chocolate Caramel, plus more to swirl
• 4 cups whole milk
• 4 oz dark chocolate, chopped
• Pinch of salt
• Marshmallows or whipped cream

Method

1. Warm the milk to steaming, not boiling.
2. Whisk in the chocolate and the caramel until smooth. Salt.
3. Pour, top, and finish each mug with a spoon of caramel dragged through the cream.

Ingredients

• 1 jar Mama Row's Caramel Hot Sauce and 1 jar Sea Salt Caramel, both warmed
• Sharp aged cheddar, a wedge of brie, a blue
• Crackers, sliced baguette
• Apples, pears, dried figs
• Marcona almonds, walnuts

Method

1. Cheese on the board first, spaced out. Fruit and nuts fill the gaps.
2. Caramel Hot in a small bowl next to the cheddar and brie — it does for cheese what hot honey does, with more depth.
3. Sea Salt Caramel in a second bowl by the blue cheese and the pears. Let people find the pairings themselves.

Ingredients

• 1½ tbsp Mama Row's Peppermint Caramel, warmed
• 8 oz milk, steamed or heated until frothy
• Crushed candy cane, optional
• Whipped cream, optional

Method

1. Spoon the caramel into the bottom of a mug. Pour a splash of the hot milk in first and stir until it disappears, then top up with the rest.
2. Whipped cream if you're using it, then a scatter of crushed candy cane on top so it's the first thing you see.

Ingredients

• 1 tbsp Mama Row's Caramel, Vanilla or Sea Salt
• 1 cup cold brew coffee, strong
• 1 scoop vanilla ice cream
• Splash of milk or cream, optional

Method

1. Stir the caramel into the cold brew until it dissolves — it takes longer than hot coffee, so give it a real stir.
2. Pour over ice, add the scoop of ice cream, and let it float.
3. A thread of caramel over the top and both a straw and a spoon.