I need Chef John to make this for me! Kind of freaked me out and the first batch I burned, so keep in mind how well your pot holds heat. I have a very heavy cast iron pot which I used both times. The first time I follwed instructions completley. The second time as soon as the sugar melted, and was still light in color, I moved to a different burner. Did not take long from there for the sugar to turn dark and smoke then I continued as directions say. I'm making a apple crisp cheesecake which I will use this on top of...If there is still some left come weekday! Also, as someone who has never tried homemade caramel and am use to the bottle at the store kind. The flavor on this can't be compared. Don't expect the store, overly sweet stuff. This has a little bitter bite to it. I added about 1/2 tsp vanilla at the end to lighten that up a bit.
My favorite making caramel salted ice coffee. I had no idea it was so easy and the results so amazing. I followed the instructions exactly and had excellent results. It took less than 30 seconds of boiling without stirring for my sauce to reach the desired color. Added salt to suit my taste since I'm always complaining about all these salted caramel things you buy that you can never tell are salted. Awesome.
Amazing! I can't believe something I made tastes this delicious. I ruined the first batch because my enamel cast iron pot was bigger than the burner, and the sugar crystallized on the edges. I tried breaking it up with my spatula, but ended up with bits of silicone in the sauce.
Get the recipe here >> SALTED CARAMEL ICED COFFEE @ tidymom.net
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