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All Things Charlee

Caramel Brulee Sauce (copycat)

This recipe is inspired by the seasonal caramel brulee from Starbucks. It keeps me from running to the coffee shop
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Prep Time 30 minutes
Course: Drinks
Ingredients Equipment Method

Ingredients
  

  • 1/2 cup Dark brown sugar
  • 1 cup boiling water
  • 2 Tsp vanilla
  • 1 Pinch salt
  • 1 can sweetened condensed milk

Equipment

  • 1 pan
  • 1 silicon whisk/spatula
  • 1 metal mixing bowl
  • 1 jar

Method
 

Read the entire instructions before attempting. Once the sugar starts melting is all hands on deck.
    Making the caramel
    1. Not going to lie this part kind of sucks and takes patience but it’s worth it!!
      Put your pot on the stove and turn it to medium. Evenly spread the 1/2c brown sugar on the pot so it’s in one layer across the entire surface. Wait for it to start melting, the edges will likely melt first. Turn it down to medium low once it starts melting and stir it using silicon (or it will stick) to stir so it all melts.
      Once it’s fully melted, you can add your boiling water to it. You might want to wear oven mits or long sleeves. This is the tricky part. You’re either going to seize the sugar or it’s going to work. Even to this day I sometimes have to start over because the sugar seizes (turns hard). When that happens it’s likely your water isn’t hot enough that’s why it has to be boiling. If it works it’s going to bubble up a lot. Don’t panic that’s good! You might want to lift the pot off the heat for a minute until it is done bubbling. Keep stirring during this process so it doesn’t burn to the bottom.
      Once you get the water and sugar mixed together, you can add in your 1 can sweetened condensed milk. Stir the entire time dumping it in and once it’s incorporated you can take it off the heat.
    Cooling instructions
    1. I then transfer it to a metal mixing bowl and put it in another larger bowl filled with ice. Do not put ice in your sauce, the ice is in the other bowl.
      With our sauce bowl sitting in the ice bowl, i then stir our mixture and the ice will cool down our sauce. After about 5 minutes add 2 tsp vanilla and a pinch of salt.
      Continue mixing for about 5-10 mins until sauce is COLD. Do not use this sauce until it is cold. I don’t know why but it tastes BAD when it’s still warm
      Add this to your warm espresso so it incorporates in your drink well or you’ll just be drinking chunks of sauce. This is optional but I like to add whipped cream and toffee bits on top of my latte!
      PROBLEM SOLVING:
      If your sugar seizes i recommend starting over. You’re not out a can of sweetened condensed milk, is worth it to start over since it was just water and sugar.
      If you’re sweetened condensed milk curdles from the heat and you don’t want to start over, strain it with a cheese cloth or mesh strainer.