Sunday, August 4, 2013

Cream Caramel Syrup

Cream Caramel Syrup
Yummy with iced coffee, cream, and milk
I try not to frequent Starbucks too much. I mean, I'm sure many of you can attest to the priciness of a Starbucks habit. Mostly I limit myself to Starbucks only when I have a gift card in hand, or when I'm meeting up with a friend--both of which are somewhat infrequent. I've come to love the iced caramel macchiato there--decaf, of course. I've been craving that beverage, but have been unwilling to part with the $3.50. So, today I decided to try to make something like it at home. I made a cream caramel sauce, but when it cooled it got too thick. So, I added half a cup of water, and although it's not the same consistency as what I get at Starbucks, I think it makes my iced coffee taste awesome. So does my eating buddy Ezra.
Now, I'm not saying this is a copycat recipe or that if you use this syrup that it will taste like Starbucks, but it will give you some pretty tasty coffee. I think I'll post the "recipe" for the coffee at the bottom, just because I find it annoying when I can't locate a recipe for something pictured on a blog. 
Let me know if you try this and tell me what you think!

Cream Caramel Syrup

  • 1 cup white sugar
  • 1 cup cup water, divided
  • 1 cup heavy cream
  • 1/2 teaspoon vanilla extract
In a heavy saucepan over medium high heat, place the sugar and then only 1/2 cup of water. Cover and bring to a boil. Remove cover and continue to boil, without stirring, until the boiling sugar gets thick and starts to turn a golden color (about 5 to 8 minutes). As the sugar boils, bring the cream to a simmer in a small saucepan over medium heat.
When the sugar is golden, remove from heat and carefully pour in half of the hot cream. (I've added a little stop motion video below, so you can see how the sugar turns golden and then you add the cream.) There will be a lot of bubbling, and when it subsides a bit, take a whisk and whisk the sugar and cream, adding the remaining hot cream while you do. Add the other half cup of water and the vanilla extract; whisk until thoroughly combined.
Allow syrup to cool to room temperature before pouring into a clean bottle or jar. 
I keep my syrup in the refrigerator, and I honestly don't know how long to tell you it will keep.

I added the second half cup of water when I saw
that it came out too thick without it.

Iced Coffee with Cream Caramel Syrup

  • ice cubes
  • 2-3 ounces fresh brewed espresso
  • 3/4 cup milk
  • 2-3 tablespoons heavy cream
  • 2-3 tablespoon cream caramel syrup
Fill a tall drinking glass about half full of ice cubes. Pour in espresso, milk, cream, and caramel syrup. Stir with a straw or long spoon. Add more milk, cream, espresso, or syrup to taste.
Makes one serving

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