Sweet Toppings

To make the caramel topping, in a heavy saucepan, stir together Pure Cane Sugar (1 cup) 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 the heat and pour in in the Kemps Heavy Whipping Cream (3/4 cup). 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 Bittersweet Chocolate (1 1/3 cups) to a heatproof bowl.

In a small pot over medium-low heat, bring Kemps Heavy Whipping Cream (3/4 cup) 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 (3 1/3 cups) and Kemps Heavy 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), Simply Organic Cinnamon, Ground (1/8 tsp) and Kosher Salt (1 pinch).