Caramoo candy – what an unexpected scrumptious treat Maralyn Hill found for us on our last night aboard the Holland American cruise to Mexico.
I rarely eat sweets or candy, however I devoured the entire box.
The International Food and Wine Travel Writer’s Association (IFWTWA) had been wined and dined like royalty throughout the entire journey from San Diego to the Mexican Riviera on Holland America Line Ms Oosterdam.
This was our last night at sea, our bags were packed. I was ready for one last sleep under a full moon, the waves lapping as we glided toward the USA.
And there was my little pillow present on top of my freshly made bed. Looks tempting, thought I, but the last thing I needed. John Harnish, our Infinity publisher,and I had recently polished off a bowl of real French onion soup, a thick, juicy T-bone, and hot, fluffy baked potato’s with all the trimmings with fresh crunchy veggies. Plus a glass of the Holland American excellent Coastal house red wine. Candy was the last thing I needed.
I know, I will give it Yanto, my cabin person, whom I wanted to tuck into my bag and bring home, when I handed him his extra tip.
Oh well, maybe I will try just one, just to taste what they are like. My mouth watered at first bite, so I had one more. Then I read the label. Well, no wonder. Caramoo, note the moo, is made of real cream, European butter, and other cannot resist natural ingredients.
They even contain vitamins and calcium, so might as well have another. I, a food writer, cannot adequately describe these caramel crumbles- an old fashioned flavor, reminding me of childhood treats – chewy, soft, firm, creamy, sweet, different and – addictive.
Sadly, when I awoke in the morning, we had docked in San Diego and the box of Caramoos was empty.
Julia Child taught Maralyn and I to savor and enjoy these delicious and decadent indulgences once in a while. Now, who are we to disagree with Julia, so we joyfully follow her sage advice.
Simply order a carton or a gross and give them to all of your friends. A product of Poland, made exclusively for PD3, Inc. in Seattle, Washington. 98116 –www.caramoo.com
Bet you cannot eat just one. Let me know how you like them?
Brenda C. Hill
Our Love Affairs with Food & Travel
Cooking Secrets the Why and How…
Success, Your Path to a Successful Book
Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
