|Cream Caramel Syrup|
|Yummy with iced coffee, cream, and milk|
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