Sunday, September 22, 2013

Salted Caramel Syrup for Coffee, Lattes, and Hot Chocolate


Living on a tight budget sometimes forces me to get creative.  Like recreating some of my favorite indulgences: Salted Caramel Mocha from Starbucks being at the top of my list.  At $5 a pop, who can resist that sweet and salty goodness that tastes like a cozy fall day?  Well, we are resisting as much as possible, with that extra $10 (if Jared and I both go) staying nestled snugly in our wallets.  This is not a low calorie version, but it sure is nice every once in awhile!

Salted Caramel Syrup
Ingredients:
1 Cup of Sugar
2 Cups of Water separated
1/2 teaspoon of sea salt

1.  Add the sugar and 1 Cup of water to a heavy bottomed sauce pan.

2.  Set heat at MEDIUM heat and stir every now and then until it comes to a boil.

3.  As it comes to a boil, stay very close by.  Stop stirring once it begins to boil.  The sauce will start to thicken and change color.  You want to watch this carefully so as not to burn the caramel that is forming.  Mine took about 10 minutes, but this will vary depending on the pot used.

4.  As it begins to change color you can brush down the sides with something like a damp pastry brush, but again, no stirring.  Once the color becomes a light AMBER color, remove the pan from the heat immediately.  

5.  Carefully add in the last cup of water, being cautious that the mixture is extremely hot and can splatter.

6.  Return to heat for a few seconds while stirring, until mixture becomes a liquid.

7.  Add 1/2 salt, and remove syrup to a heat safe container to cool.

This is how I make my salted caramel mocha:


Salted Caramel Mocha  Coffee/Latte/Hot Chocolate

1 shot of espresso/ or 3/4 Cup of Coffee/ or all milk for hot chocolate
Appx. 2/3 of a cup of heated or steamed milk (I heat mine in a tiny pot on the stove until it just starts to bubble)
1 Tablespoon of Chocolate syrup (Here's my homemade chocolate syrup) or hot chocolate powder.
2 Tablespoons of Salted Caramel Syrup

Mix those all together and stir, just leave out the coffee or espresso for hot chocolate and use all milk.  Adjust according to taste. You could top it with whipped cream, caramel sauce and a pinch or two of sea  salt to make it really authentic!!





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1 comment:

  1. Hi Lindsay,

    I tried this salted caramel recipe this morning and LOVE IT. Thank you for experimenting and sharing!

    ReplyDelete

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