If you’re not a chocolate lover but you crave a warm, sweet drink on a cold morning, try this hot caramel!
Serves: 4Hands-on: 15 minutesTotal: 35 minutesDifficulty: Medium
- ¼ cup water
- 1¼ cups granulated sugar
- 2 Tbsp. corn syrup
- ⅓ cup heavy cream
- 2 Tbsp. butter
- ¼ tsp. vanilla extract
- 4 cups whole milk
- 1 cup whipped cream
- In a medium saucepan, combine water, sugar, and corn syrup. Cook undisturbed (do not stir after the initial combining of the ingredients) over medium-high heat for about 10 minutes. Every so often, swirl the pan but do not stir. The sauce will begin to turn amber. Swirl the sauce every 1–2 minutes for another 3–5 minutes or until it is a nice amber color.
- Carefully remove from the heat and quickly whisk in cream; be careful as the sauce can expand quickly. Stir in butter and vanilla extract and let the sauce come to room temperature.
- Pour all but 2 tablespoons caramel sauce into a large saucepan. Add milk and stir well. Heat over medium heat, stirring often. Serve hot with whipped cream on top and a drizzle of reserved caramel sauce.