Didn’t you know that ice cream always tastes better when it’s slightly blurry? Also when it’s doused in caramel syrup… Yum…
Caramel syrup is possibly the most addictive food I have ever made. Licking out the pot after making it is a must. There’s something about the balance of sweetness and creaminess and gooeyness that can only be improved on by turning it into salted caramel.
Now, I’m not going to try to claim that caramel syrup is a super food or anything like that. BUT if you like caramel, this homemade caramel syrup is the way to eat it. No chemicals, and some nutrients left in the unrefined sugar make this a ‘not bad’ splurge choice.
I like to keep it on hand for the occasional (usually decaf) salted caramel mocha, but it’s also good drizzled over vanilla ice cream or added to a mug of hot cocoa. I’m sure there are plenty of other uses, so if you have a favorite use for caramel syrup, comment below and let me know what it is.
Healthiness Rating: Kinda Healthy
I wouldn’t make this a cornerstone food in your diet or anything, but as sweet treats go, it’s a reasonable choice.
Yumminess Rating: Yummy
Pretty much through the roof on this one. This stuff is amazing.
1/2 cup butter
1 cup turbinado sugar
1/2 cup milk
optional: pinch of sea salt, dash of vanilla
Melt butter in a medium saucepan over a medium heat.
Add sugar and let cook, whisking occasionally, until the sugar is dissolved and mixture is thick and bubbly. (Because the turbinado sugar doesn’t dissolve well the mixture may stay a little bit grainy until you put the milk in. Don’t worry if you can’t get it to dissolve completely, just give it a good two or three minutes to dissolve as much as it’s going to.)
Add milk. Whisk until thickened and completely smooth. (All the sugar needs to be dissolved at this point, or your syrup will be grainy.)
Use immediately, or refrigerate for a thicker caramel sauce. Store in the refrigerator.
Note: If you happen to be storing this in a plastic container, make the sure the syrup has completely cooled before you pour into the container. The syrup retains heat well and might make your plastic container crumple into odd shapes if it hasn’t completely cooled. Don’t ask me now I know this…
The syrup thickens up so much, you’re probably better off storing it in a glass pint jar and spooning it out than trying to keep it in a squeeze bottle anyway.