Home Made Caramel Macchiato

How to make a Caramel Macchiato 

Tasty, addictive and popular drink. Simply it’s a vanilla latte with a bit less vanilla and extra foam, and with caramel sauce drizzled on top. How to make such a sweet drink at home?

Caramel Macchiato recipe

For a one mug of this full-of-sugar coffee drink you would need

• espresso
• milk
• vanilla syrup
• and caramel topping

To a coffee mug, add vanilla syrup and steamed milk. Top with milk foam and add freshly brewed espresso through the foam. Drizzle with caramel sauce. If you want to make this Starbucks clone super accurate, pick up bottles of the authentic vanilla syrup and caramel sauce sold in Starbucks stores.  (RECIPE BELOW)

Pam's Caramel Macchiato secret

The shots of espresso need to be added after the steamed milk. The actual recipe for the Grande Caramel Macchiato is 3 pumps vanilla syrup, add steamed milk with a bit of foam on the top, add double shot of espresso, and then make a criss-cross pattern on top of the foam with the caramel.

CARAMEL SAUCE

Posted by Elise on Jun 24, 2006

http://simplyrecipe.com/recipes/caramel_sauce/

Making your own caramel sauce from scratch is a lot easier than you might think, and it takes practically no time at all. This recipe comes from my friend Suzanne who is a baking genius. I've watched her make caramel sauce many times and finally got around to doing it myself. My one note of caution is to be extra careful while you are cooking the sugar, as with any candy making process. Once the sugar has melted it has a much higher temperature than boiling water. Also, when you add the cream, the mixture will foam up, so use a pan with high sides.

Caramel Sauce Recipe

• Cook time: 10 minutes

INGREDIENTS

• 1 cup of sugar
• 6 Tbsp butter
• 1/2 cup heavy whipping cream

METHOD

1 First, before you begin, make sure you have everything ready to go - the cream and the butter next to the pan, ready to put in. Making caramel is a fast process that cannot wait for hunting around for ingredients. If you don't work fast, the sugar will burn. Safety first - make sure there are no children under foot and you may want to wear oven mitts; the caramelized sugar will be much hotter than boiling water.

2 Heat sugar on moderately high heat in a heavy-bottomed 2-quart or 3-quart saucepan. As the sugar begins to melt, stir vigorously with a whisk or wooden spoon. As soon as the sugar comes to a boil, stop stirring. You can swirl the pan a bit if you want, from this point on. Note that this recipe works best if you are using a thick-bottomed pan. If you find that you end up burning some of the sugar before the rest of it is melted, the next time you attempt it, add a half cup of water to the sugar at the beginning of the process, this will help the sugar to cook more evenly, though it will take longer as the water will need to evaporate before the sugar will caramelize.

 
 

3 As soon as all of the sugar crystals have melted (the liquid sugar should be dark amber in color), immediately add the butter to the pan. Whisk until the butter has melted.

4 Once the butter has melted, take the pan off the heat. Count to three, then slowly add the cream to the pan and continue to whisk to incorporate. Note than when you add the butter and the cream, the mixture will foam up considerably. This is why you must use a pan that is at least 2-quarts (preferably 3-quarts) big.

5 Whisk until caramel sauce is smooth. Let cool in the pan for a couple minutes, then pour into a glass mason jar and let sit to cool to room temperature. (Remember to use pot holders when handling the jar filled with hot caramel sauce.) Store in the refrigerator for up to 2 weeks. Warm before serving.

Yield: Makes a little over one cup of sauce.