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Even though Susan Vega released this version of “Caramel” in 1996, it has the style of a jazz standard. That’s why we feature it in March along with caramel as our Flavor of the Week. For such an amazing taste, caramel is simply sugar that has been melted and browned. The ingredients vary depending on whether the caramel is hard, gooey, or soft, but two ingredients remain king: milk and sugar. Yum!