On the Sauce

Photograph by Toan Trinh

Local sundae fans already know about the hot fudge from Coop’s MicroCreamery, with its chocolate-hued drippy-wax lid and unusually thick, molasses-based (corn-syrup-free) recipe. Now we have a new reason to scoop: Producer Marc Cooper just added salted caramel, crafted in collaboration with Hyde Park-based confectioner McCrea’s Candies, to his lineup. Made with cream from New Hampshire’s Hatchland Farm, butter from Cabot, and—to keep it all from separating in the jar—an allergen-free, sunflower-based stabilizer imported from Spain, it features Coop’s signature lid topper, rendered in glossy caramel.

$12, Cardullo’s Gourmet Shoppe, 6 Brattle St., Cambridge, 617-491-8888, cardullos.com.