Recipes

Make the Homemade Milk Caramel

1. Spread the sugar in an even layer across the bottom of a tall, heavy-bottomed pot.
2. Place the pot over medium-high heat. Allow the sugar to heat without stirring for about 8 minutes, or until it begins to liquefy around the edges.
3. While the sugar heats, warm the whole milk for about 1 minute in the microwave. Stir and set aside. The milk should be warm, not boiling.
4. Once the sugar begins to liquefy, use a heat-resistant spatula to gently fold the melted sugar over the remaining sugar crystals. Avoid stirring. Continue carefully folding until all the sugar has melted.
5. When the sugar is completely liquid, gently stir until it reaches a golden-brown caramel color. Remove the pot from the heat.
6. Slowly add the warm whole milk to the caramel while stirring carefully. The mixture may bubble and steam, so add the milk gradually. Don’t worry if parts of the mixture harden.
7. Return the pot to the stove over medium-low heat. Stir continuously for 10–15 minutes, or until any hardened caramel pieces have completely melted and the sauce is smooth. Keep the mixture at a gentle heat and do not allow it to boil. For a thicker caramel, continue the process for an additional 10-15 minutes.
8. Remove from the heat and carefully transfer the caramel to a heat-resistant container. Allow it to cool before covering and refrigerating.
9. Store the homemade milk caramel in the refrigerator for up to 14 days.

Make the Caramel Macchiato

1. Brew 1 cup of your favorite coffee and pour it into a mug.
2. Add 5 tablespoons of whole milk.
3. Add 2–4 teaspoons of homemade milk caramel, depending on your preferred sweetness.
4. Stir and enjoy.