La Colombe cofounder Jean-Philippe Iberti has been deeply inspired by Brazil in many ways - its coffee, its women (his wife is Brazilian), and also its caramel, the rich doce de leite made from cooking condensed milk until it is a sweet, amber brown. He's combined two of those passions in a jar with this Coffee Caramel, a lusciously thick confection whose intense sweetness is cut by fine-ground Nizza coffee and crunchy crystals of sea salt. It's fantastic warmed over ice cream, but also mixed Vietnamese-style into coffee, or spread onto macaroons, bananas (breakfast!) or whipped into pecan tarts. For recipe ideas, La Colombe offers many online.
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