One of my weaknesses is espresso. I love it in any form, especially when it’s in a caramel latte. I don’t really like the artificial flavor syrups that some places use in their lattes. If I’m going to drink a caramel latte, I want it to have real caramel sauce in it. I guess you could say caramel is another one of my weaknesses. I recently had a delicious caramel latte (with homemade caramel sauce) at a local coffee shop, and I was inspired to make my own caramel so that I could enjoy caramel lattes whenever my heart desires. Having this caramel in the refrigerator has been both a blessing and a curse. Knowing it’s in there makes me want to put it on everything, but having it in there means it’s ready when I want it.
Caramel is relatively easy to make. The key is to focus and not try to unload the dishwasher or something while your caramel is cooking. When looking for a recipe, I had to look no further than David Lebovitz. Since he’s the ice cream king, I knew his caramel sauce would taste amazing. He actually has a wonderful step-by-step photo tutorial that’s definitely worth checking out if you’ve never made caramel.There are two methods to making caramel: wet and dry. This recipe uses the dry method, which means no water is added while the sugar caramelizes. The sugar does get incredibly hot, so make sure to be extra cautious while working with it. If you’ve never made caramel, you’re missing out. It’s not that hard, and the results are totally worth it. I will warn you, though, you’ll want to top nearly everything with it. I’m already working on a gelato recipe using this caramel and can’t wait to share it (assuming it turns out).
- YIELD: 1½ cups
1 cup sugar
1¼ cups heavy cream
¼ teaspoon coarse salt
½ teaspoon pure vanilla extract
In a large, deep saucepan, spread the sugar in an even layer and place over low to medium low heat. Watch it carefully. Once it starts to liquefy around the edges, use a rubber spatula to very gently stir it towards the center. Continue gently stirring until all of the sugar is melted, but take care not to over stir. Once the caramel reaches a deep amber color, immediately remove it from the heat.
Carefully whisk in half the cream, which will bubble and steam quite violently. Stir until the cream is thoroughly combined, then whisk in remaining cream. Stir in the salt and vanilla. If any sugar has hardened, place the saucepan over low heat and whisk until smooth. The sauce can be stored for up to 2 weeks in the refrigerator. It can be rewarmed in the microwave or in a saucepan set over low heat. Add additional cream if the sauce is too thick.