From dulce de leche to honeycomb toffee, top your scoops with Southern-made goodness
DULCE DE LECHE
Stone Hollow Farmstead
A hint of cinnamon brings intrigue to this not-too-sweet cows milk dulce de leche. Take a cue from the Argentines and spread it on toast for a decadent breakfast.
Nick and Peter Dale honor their Ecuadorian roots—their father met their mother, a local, while backpacking through the country—with a bean-to-bar company that partners with farmers there to produce chocolate bars, toffee, and other confections.
SEA SALT AND PEPPER PEANUTS
Red Truck Rural Bakery
When it comes to desserts, it’s all about balancing the sweet with the salty, the creamy with the crunchy. These Virginia peanuts do it all, with a little black pepper kick to boot.
When a cherry on top isn’t quite enough, reach for this syrup made with just three ingredients: cherries, cane sugar, and lemon juice. (It can also top pancakes and french toast, and doesn’t just skew sweet: try it in vinaigrettes and marinades.)
It all started with her great-grandmother’s hot fudge recipe. Now, Loren Powell hand-packs a line of small-batch dessert sauces, including these walnuts suspended in maple syrup.
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