Caramel Sauce

Spiced Caramel Macchiato and Pumpkin Whoopie Pies

In this post I've included 2 recipes for Caramel Sauce and a recipe for a Caramel Macchiato.






Alright so I will admit that I'm a Food Network addict. I can't help it. Some of those shows are so cool to watch and learn from. There are some really great personalities on that channel. One of my favorite chefs is Ina Garten. She is the host of Barefoot Contessa. I like her simple approach to most of her dishes. I got the original recipe for Caramel Sauce from one of her shows. I tried this and loved it in my coffee. After making this a few times I decided to try a few different recipes and just didn't really care for them. I decided to take this recipe and adjust is just a bit. I recently, with the changing season, decided why not try and make a spiced version. The spice adds the perfect touch to this caramel sauce and I can't get enough of it. I use this in my coffee for the most part, but I did make some Apple Crisp the other day and drizzled some caramel sauce over it. WOW! 


Here are the recipes:

Caramel Sauce          [Printer Friendly Recipe]

1 1/2 cups sugar

1/3 cup water

1 1/3 cups heavy whipping cream, room temperature

1 1/2 teaspoon pure vanilla

1. In a saucepan combine sugar and water over medium heat. Do NOT stir. Bring to a boil. Move the pan in a circular motion to "stir" if necessary.

2. In a liquid measuring cup, measure the cream and vanilla.

3. Continue to boil until a candy thermometer reads 300. Watch closely. Continue to cook until amber color, about 375. Remove from heat.

4. Slowly add the cream and vanilla. This is will cause bubbles and lots of steam so be careful.

5. Return to heat if necessary to stir the mixture until smooth. Remove from heat to a cooling rack.

6. Let cool for 1 hour. Put in a container and refrigerate for at least 3 hours.

Spiced Caramel Sauce          [Printer Friendly Recipe]

1 1/2 cups sugar

1/3 cup water

1 1/3 cups heavy whipping cream, room temperature

1 1/2 teaspoon pure vanilla

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1. In a saucepan combine sugar and water over medium heat. Do NOT stir. Bring to a boil. Move the pan in a circular motion to "stir" if necessary.

2. In a liquid measuring cup, measure the cream and vanilla.

3. Continue to boil until a candy thermometer reads 300. Watch closely. Continue to cook until amber color, about 375. Remove from heat.

4. Slowly add the cream and vanilla. This is will cause bubbles and lots of steam so be careful. 

5. Return to heat if necessary to stir the mixture until smooth. Remove from heat to a cooling rack.

6. Whisk in the cinnamon and nutmeg.

7. Let cool for 1 hour. Put in a container and refrigerate for at least 3 hours.

Caramel Macchiato          [Printer Friendly Recipe]

1/2 cup hot milk

3 - 4 oz espresso (or strong coffee)

2 Tablespoons Caramel Sauce

Whipped Cream

1. Get your favorite coffee mug and fill it halfway with milk. If the milk isn't already hot, toss it in the microwave in your cup. 

2. Add 2 Tablespoons of Caramel Sauce to milk.

3. Fill cup with espresso.

4. Top with Whipped Cream and ENJOY!