Sweet Toppings

For the caramel topping, in a heavy saucepan, stir together Cane Sugar (200 g) and Water (4 Tbsp). Cook over medium heat without stirring, swirling the pan gently every so often to encourage even caramelization, until the sugar has turned a deep amber hue, 10-12 minutes. When the sugar is ready, turn off heat and pour in in the Whipping Cream (180 mL). Careful — it will bubble up and steam a lot. Stir in the Butter (4 Tbsp) and the Sea Salt Flakes (1 tsp) until smooth.

For the chocolate topping, add 60% Venezuelan Dark Chocolate (170 g) to a heatproof bowl. In a small pot over medium-low heat, bring Whipping Cream (180 mL) just to a simmer. Pour cream directly over chocolate and let sit for 2 minutes. Stir until smooth.

For the marshmallow topping, in a saucepan over medium-low heat, add Marshmallow Creme (285 g) and Whipping Cream (4 Tbsp). Whisk until melted together and well combined, 2-3 minutes. Boil mixture while whisking constantly for 1-2 more minutes until mixture turns just a shade darker, making sure not to let the bottom burn. Remove from heat and stir in Vanilla Extract (1/2 tsp), Ground Cinnamon (1/8 tsp), and Kosher Salt (1 pinch).