Monday, April 7, 2014

Salted (or not) Caramel Sauce & Latte


Yes, yes, I realize it's officially spring, and boy has it been delightfully gorgeous up here in Alaska! But today it's snowing again so it felt right to make a batch of this. 

Basically this is making a sauce just like the Gingerbread Latte. And then you can do what you like with the sauce. It's good on ice cream, on cake, on cheese cake, for dipping apples...I even used it to make caramel bars. It's super duper delicious. 

Caramel Sauce:
  • 2 cups sucanat (or brown sugar)
  • 1/2 cups butter 
  • 1/2 cup heavy whipping cream (or coconut milk)
  • 1 teaspoon vanilla
  • 1 teaspoon salt (optional)

Directions:

1) In a medium saucepan mix together all the ingredients except the vanilla. 
2) Bring to a boil over medium high heat stirring constantly. 


3) Once it is boiling like in the above photo, cook for about 1 minute continuing to stir constantly. 

4) Remove from the heat and stir in the vanilla extract. 

Voila! Lick the spoon, and prepare to feel your taste buds sing.

This stores in the refrigerator for quite awhile. Several weeks at least. 

Caramel Latte:

For each serving you will use 1-2 tablespoons of the sauce. Totally depends on how flavorful and sweet you like it. This is a beautiful way of making a latte because you don't need any fancy equipment to make one.

You can...

  • Brew a traditional cup of coffee, add a splash of milk and the syrup.
  • Make two shots of espresso with an espresso machine, steam some milk and add the syrup.
  • Make coffee using a French press, add a splash of milk and the syrup.
I've had them all three ways and they are all tasty. Enjoy! 

Bethany
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