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Caramel sauce for drinks?

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blackpointyboots Nov 30, 2013 06:04 PM

I have tried a number of caramel sauce recipes all were rather meh. They lacked intensity, especially if you used them in coffee, cocoa etc.

I have been spending way too much money on bottles of Torani caramel syrup (the squeeze stuff, not the bottled coffee syrup). So are these more intense because they use additives or do I just need a better caramel sauce recipe?

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  1. n
    nothingswrong RE: blackpointyboots Nov 30, 2013 06:16 PM

    It would be helpful to know what you've tried so far.

    Are you making regular caramel sauce (sugar heated 'til dark, then cream/butter stirred in off heat)?

    Things I might recommend:

    -add vanilla extract or scraped beans with the cream
    -sub in brown sugar for some or all of the white sugar for more flavor
    -maybe reducing the amount of cream you add since you will be diluting the caramel in your drinks anyway
    -making sure you're adequately browning/caramelizing your sugar before removing it from the heat
    -definitely try different recipes if the ones you've been using aren't working out

    1. b
      blackpointyboots RE: blackpointyboots Nov 30, 2013 06:26 PM

      I don't have the two or three I have tried on hand but they were all white sugar, quite a bit of cream, all had some vanilla. Do most people stop at the light brown stage with browning the sugar or get it really brown right to the edge before it scorches?

      One recipe I tried had you mix the sugar with water then boil off all the water until you got to the point of being able to brown the sugar. It seemed illogical since other recipes I tried just had you brown the sugar in the pan then add liquids

      1 Reply
      1. re: blackpointyboots
        j
        jaykayen RE: blackpointyboots Nov 30, 2013 08:59 PM

        If you stop at light brown and then you put that syrup into drinks, it will just taste sweet, there will hardly be any caramel taste at all. You want it to smoke and smell the caramelized sugar.

        If you make a dry caramel, resist the urge to stir too much, or else you will end up with clumpy sugar. Once it has gotten to a dark amber, carefully but quickly pour in your water or cream.

      2. h
        HillJ RE: blackpointyboots Nov 30, 2013 06:31 PM

        http://imbibemagazine.com/How-to-Make...

        blackp, what you want is a syrup, not a sauce for adding to drinks. http://www.artofdrink.com/ingredients...

        2 Replies
        1. re: HillJ
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          blackpointyboots RE: HillJ Dec 11, 2013 01:48 PM

          Actually for the particular drink it does call for the sauce type syrup rather than the clear-ish coffee simple syrups.

          It is a knock off of Sbux caramel brulee latte, caramel syrup (the Torani mentioned by Ttrockwood) and vanilla syrup. I have tried it with regular coffee syrup caramel flavor and it isn't quite the same.

          1. re: blackpointyboots
            h
            HillJ RE: blackpointyboots Dec 12, 2013 07:43 AM

            Maybe it's just personal preference because I don't care for the sauce at all.

        2. Ttrockwood RE: blackpointyboots Nov 30, 2013 08:01 PM

          Is this the product you are referring to?
          http://www.torani.com/products/carame...

          This may be "cheating" but i think that the caramel from sweetened condensed milk is exactly what you want- previous chow thread about it here, just boil the can fully submerged in water for 3 hours. That's it. And its awesome caramel sauce.

          http://chowhound.chow.com/topics/382487

          2 Replies
          1. re: Ttrockwood
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            nothingswrong RE: Ttrockwood Nov 30, 2013 08:41 PM

            That is how you make dulce de leche. I just did it recently and find that my normal caramel recipe tastes much more caramel-y.

            The sweetened condensed milk version is easy and hands-free, but it also has a definite undertaste of milk.

            1. re: nothingswrong
              Ttrockwood RE: nothingswrong Nov 30, 2013 09:02 PM

              Yes, i realize its for dulce de leche, but when looking at the torani ingredients they list heavy cream, butter and nonfat milk.... So their "caramel" sauce sounded similar to me....

          2. j
            jaykayen RE: blackpointyboots Nov 30, 2013 08:58 PM

            I would guess you are not taking the sugar dark enough.

            1. BiscuitBoy RE: blackpointyboots Dec 11, 2013 01:52 PM

              I've been using alton brown's technique....water, sugar and cream. Addictive:

              http://www.foodnetwork.com/food/cda/r...

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