homemade vanilla caramel sauce

makes about one cup

1 cup sugar

4 tablespoons butter

1/2 vanilla bean split lengthwise, seeds scraped (pod can be used to scent sugar, if you like)

1/2 cup heavy cream

This recipe was barely adapted from the one posted at Simply Recipes. The only difference is I used 4 tablespoons of butter instead of 6, and stirred vanilla bean into the finished sauce for a twist. Elise also has great step by step photos, so go take a look at them and get the recipe directions while you’re there too.

Notes:

• Just before the sugar starts to melt, it will appear to “seize” and look crystalized. This is a normal stage in the transformation, so don’t get nervous. Within a minute or so, it will then breakdown into a golden syrup.
• As Elise notes, the caramel foams up considerably when you add the cream. This also causes an extreme amount of steam, so best to keep your face at a distant and not hanging directly over the pot.
• Nonstick vs. Stainless Steel. I haven’t tried nonstick with Elise’s recipe but found it to be insufficient when using the old recipe I’d been working with. I’ve since stuck to a 4-quart stainless steel stock pot. 
• Due to the cream, homemade caramel sauce cannot be canned, but this still shouldn’t stop you from giving it as holiday gift. Just be sure to make it within a few days of giving and let the recipient know it must be refrigerated and lasts for 2 to 3 weeks.

Pumpkin Spice Cafe Au Lait

serves one

1/3 cup milk

1 cup coffee

2 teaspoons pumpkin puree

1/4 teaspoon ground cinnamon

1 teaspoon caramel sauce

Heat milk in the microwave for 30 seconds (based on a 1000 watt oven). If you have a hand frother, then use it until the milk is foamy.

If the pumpkin was stored in the fridge, heat it in the microwave for 15 seconds. Add the coffee, pumpkin, cinnamon and caramel to a mug. Stir to mix well. Pour in the “steamed” milk and enjoy!