There’s this really cool thing that happens when you get to do what you love for a living. Well… it’s that you do what you love. For me that usually means an abundance of butter, caramel, and chocolate chunks. There’s also a ton of dishes, camera batteries, and a few good hours on the computer.
There’s another thing that happens when you get to do what you love for a living. Despite the butter and caramel, what you love becomes… work. We all know that work is sometimes UGH.
Then there’s this other thing that happens when you’re lucky enough to do what you love for a living, and it feels like work, and you start to feel UGH… you start to feel entirely ungrateful for your very fortunate circumstances. That’s just honest. Not good, but honest. It’s like you’re not allowed to be discontent where passion and career meet.
I’ve been in Asheville, North Carolina this week. I’m trying to wade through a few work projects. It’s awesome… and it’s ugh… and it’s awesome!
Do you know what I mean?
I’ve taken a few super great work breaks in Asheville. Work breaks must involve either wine or chocolate so naturally I found myself at French Broad Chocolate Lounge.
The chocolate dipped shortbread at French Broad Chocolate is out of this world. Don’t even get me started on the mochas. Don’t even talk to me about their Salted Caramel Hot Chocolate.
Major delicious. Good inspiration.
And so! Milky Salted Caramel. Because work is sometimes work, but caramel helps. Caramel always helps.
First we make the caramel.
It’s really simple and it’s really complicated.
Sugar. Water. Cream and butter.
Boil and stir. It only requires a bit of bravery.
Granulated sugar is added to a pan. I used cast iron because it’s what I have on hand here in Asheville but really a silver bottom skillet is best. That way you can see the sugar browning as it bubbles.
Once the sugar and water is browned to a pretty, scary, super hot amber color, we quickly stir in heavy cream.
This requires just a bit more bravery and a tolerance for steam.
Multi-tasking. Whisk caramel and pick up butter.
Multi-tasking. Whisk caramel. Pick up butter. Plop butter into caramel. Keep whisking. Never stop whisking.
It’s all feeling pretty dreamy.
Once the butter is melted into the caramel, we whisk in a good dose of sea salt.
Salt to balance the sweet.
Because we’re classy, the warm caramel goes into a pretty pouring vessel.
Caramel in the glasses. Like… a lot of caramel in the glasses.
Warm milk because we can’t just eat caramel with a spoon (even though we totally can).
It’s like ice cream meets hot chocolate meets not hot chocolate because it’s totally just hot caramel in a cup with milk.
Wait… what?
photos with help from Jon Melendez
Whipped cream and more caramel because that’s the nicest thing to do with extra caramel.
Sweet and salty and creamy beyond! This drink is mega indulgent! Think: after dinner sipping. Think: mid afternoon sipping followed by a good long nap.
This is just what I needed to kick my own but out of an itty-bitty work funk.
Here’s how.
Milky Salted Caramel
makes 2 drinks
1/2 cup granulated sugar
4 tablespoons water
1/3 cup heavy cream
2 tablespoons unsalted butter
1/2 teaspoon sea salt, plus more for topping
3 cups whole milk
1/2 cup heavy cream
2 teaspoons powdered sugar
1/2 teaspoon pure vanilla extract
To make the caramel, add sugar and water to a medium saucepan. Bring to a boil over medium heat, swirling the pan instead of stirring it. Bring to a boil and allow sugar and water to brown. Once sugar has browned to a medium amber color, remove from heat and immediately stir in heavy cream and butter. Mixture will boil and foam. Stir well. Add salt and stir well to incorporate. Caramel may seem thin… that’s ok.
In a medium saucepan, warm the milk.
While the milk warms, whip the heavy cream with powdered sugar and vanilla extract. Whip to soft peaks.
Add 3 to 4 tablespoons of warm caramel to each tall glass. Stir in warm milk. Top with whipped cream and drizzle with more caramel. Serve immediately.
60 Responses
Well said!! Doing what I love really is starting to feel like work, so I’ve been putting it off! I’m so ungrateful!
I was looking for a recipe with salted caramel ilke this one, so glad I have found it! :) thank you! :) it sounds delicious! :) Will be trying it out soon!
Hi Joy— I’m wanting to make a chocolate layer cake and put caramel in between the layers. Do you think this caramel recipe would work for that? Thank you!!
Hello Caroline! It totally will! I’d drizzle it on top of the frosting in between the layers, drizzle in both directions. You’ll be good to go!
Hi Joy!
This post has made me want to conquer my fear of making caramel and I’m planning it for this weekend.
However, I’m not sure I would like to use it with the warm milk, but rather put it in a jar in the fridge and then spoon it over ice cream, fruit…
If I use only the caramel part of the recipe, will it turn out OK for that?
Thanks!
Oh My! Caramel is def a must in my diet. I’m jumping up and down and giving out little claps right now. Thanks for the great photos.
http://www.letsmakemudpies.blogspot.com
love your blog and it’s my go-to for special treats and brunches for sure! We just moved from Santa Barbara, CA to a small town in Colorado at 8500 ft…. tried making this up here but have failed 5x. Is it the high altitude lower temp for boiling? I have tried adding more water, cooking at lower temp, higher temp, etc. Any tips for high altitude caramel making?!? Thanks!
wow great and i bookmark this article, coz someday i will going to make like that! thanks for the recipe :D
If you are still in Asheville, check out Jack of the Wood pub in downtown. Excellent bread cheese and chutney appetizer and chicken gilroy is great.
French Broad Chocolates is the quintessential do what you love destination. I find myself wondering, “was she there when I stopped in to pick up my Easter goodies? Qas she that lady I stood next to? No, that lady had longer hair…”
im def trying this soon , thank u for sharing
Yum, yum and yum!!
made this just now, it’s perfect and easy to make plus my dad likes it so it’s now the snack of the house
I love, love, love the French Broad Chocolate Lounge…I’m right across the mountain from Asheville! So glad you are having fun there!
Just received a surprise package of chocolate dipped shortbread in the mail from my father who lives in asheville after directing him to french broad chocolates in response to your blog…they are insanely delicious!…and I wish a milky salted caramel would appear to enjoy with them:)
These are maybe some of my very favorite blog photos from your site ever. The colors, the recipe, the caramel. MAN!
This was so yummy that I made my own version with Food52’s miso caramel. You are so cool and inspiring!
Joy, I love your site so much and find a ton of inspiration for my own site https://hotdogfoodblog.blogspot.com/. Thanks for always sharing such amazing recipes and stories!
Just curious, where did you get that cloth? It really looks like a tallit, don’t you agree??
Obsessed with salted caramel. This sounds delish!!
Those look amazing! Beautiful imagery.
French Broad Chocolate Lounge is awesome! Your recipe looks great! I love Asheville–live right outside the city. Enjoy your time here!
My husband and I visited the French Broad Chocolate Lounge on our honeymoon! Inspiring place.
Looks amazing. Can’t wait to try this!!
L x
http://workingmumy.blogspot.com
Ok, this looks absolutely amazing! I’m thinking of maybe adding some carmel to my vegan hot chocolate (https://www.veganosity.com/food/spiked-peppermint-hot-chocolate/)! I think it’ll be amazing (kind of like Starbuck’s salted carmel hot chocolate).
ooooooooooh this sounds like a saturday afternoon treat to me!
Trish
Hey I live in AVL and it is really a great place for eating, cooking, and writing. If you’re here for a while, it would be fun to meet up!
Wow… AMAZING!
First, the “butt” you are referring to has two “T’s”, second, hope to go to French Broad Cafe next time I am in Asheville! (I’ve always been a little deterred by their prices.) Third, I am so impressed that you managed to take multiple pictures of the caramel making process off of the burner, yet I see no seizing in sight! Props to you!
I just realized that nothing makes me happier than a recipe involving solely sugars and dairy. Perfect.
I’m sitting in a coffee shop drinking a pick me up latte and willing my taste buds to experience it as this lovely drink. Seriously amazing joy
So excited to see your Asheville posts! Asheville has been the center of my summer since I was 11 years old, just starting sleepaway camp. It will probably always be one of my favorite places in the world. If you find yourself in need of another break, check out the website for Skyland Camp for Girls (www.skylandcamp.com) in Clyde NC, about 45 minutes outside of Asheville. Family owned since 1917, it gives girls ages 5-15 space to set goals, make new friends, and begin the whole crazy, gorgeous process of figuring out who they are. Plus, it comes with regular access to Camp’s special recipe for ice cream and chocolate sauce. It’s the kind of place that just becomes your whole heart.
Looks delicious! I love salted caramel!
In case no one’s told you yet, go to Tupelo Honey downtown and get a biscuit. FOR FREE. And then have your life forever changed. If there’s still time, go to Sunnypoint for breakfast also. Long wait, worth it.
Love your website! You should definitely check out 12 Bones BBQ and The Admiral while you’re in Asheville.
So incredibly delicious!
I like the step by step pictures! Not sure why I never though of just combining caramel and hot milk, but this sounds so perfect.
Joy- if you are still in Asheville, I HIGHLY recommend eating at Plant!!! It is the most incredible vegan restaurant with delicious and imaginative food. We eat there every time we are in Asheville, which is several times a year! Nothing else like it in the southeast.
Aaaah this reminds me of my first attempt at making caramel.Total failure.. The second try was better though! :D I think it’s time for a third try!! Thanks for this awesome drink I#ll spend the entire weekend recreating.
Don’t worry about the work funk. It’ll pass soon enough =) Just don’t overwork yourself.
http.//love-your-ego.blogspot.de
Waaaaant! The name alone is perfect, and the pictures really bring this baby to life! Yum!
Oh my gosh, I cannot even put into words how amazing that looks. I have a party to go to tonight, so I have put myself on a sugar ban this afternoon… which only makes me want this MORE. And I totally get what you mean about ugh vs awesome. Awesome: I get to try out a new recipe for a potluck! Ugh: I need to make a dish for a pot luck because the food blogger can’t show up with something store-bought.
Gorgeous photos that take the intimidation out of the thought of making caramel. But Asheville? Dining Out Heaven, you mean? Yes, to French Broad Chocolate Lounge…amen. Amen! And Oyster House, and Sunny Point, and Desoto Lounge for Sunday brunch, and Lobster Trap, and Altamont Brewing Company, and Highland Brewing Company, and Urban Orchard, and Early Girl Eatery, and Market Place, and now I can’t wait to go back…Thank goodness our daughter lives there.
Hope you are enjoying Asheville!
Sounds like work helps you get through work, since you get to post a new recipe after making it! Full circle! Also, we have family in Ashville – wonder if they have been to that cafe! :)
I have always loved caramel. It is positively my favorite sweet. your beautiful post makes me want to make caramels tonight, so i think i will. Thanks for the sweet reminder <3
Lost myself momentarily back there but I’m pretty sure I just licked my ipad. Really entertaining and beautifully set out post.
You’re posts are always great to read, and I love anything caramel. The caramel making stages happen so quickly; awesome job on the photos!
Oh my gosh! This looks delicious! And also like the perfect drink for me to make when I get home from vacation. :)
This looks amazing!!! I will definitely try this out!! I am a huge fan of caramel so I am so glad I came across this post!
Little Beauty Blog
Elizabeth x
YES to this,I’m so glad you are honest and real girl!
Things in life I know for certain: sometimes, work is work, even if you love it. All about your honesty Joy! Also, carmel will always, always, always make life better. Plus, making it causes me to feel like a magical candy wizard, which is both weird and awesome.
That looks amazing! I love, love, love salted caramel :-)
I call these moments #firstworldproblemssolved. Because as humans no matter where we live we have to deal with life. Yes we are blessed and privileged and yes life happens and we have to deal. I am with you. Very grateful for all my blessings but also honest in dealing with the challenges that come to us all!
Did I just fall off a turnip truck? You are cooking in a skillet on top of a towel ? What does this magic mean? Love the pouring vessel , most get one now!
Once you’ve caramelized the sugar, you remove the pan from the heat source before adding your cream and butter – the residual heat from the molten sugar is enough to finish things off on the “magic towel” :)
Do you recommend full fat milk? Or low fat milk to keep calories at bay:)
This looks and sounds sooooo good! Will have to try this with chocolate shavings on top of the cream for my son… Lovely photos too!
I know I always say this, but this time I really really mean it. This is the one: my favourite recipe so far!!!
xx,
E.
http://www.theslowpace.com
I really like how you wrote this recipe. I’m not a fan of all things sweet myself, I love making and baking them, but not so much eating them, and salted caramel is definitely not on my top list either. However, reading your recipe and looking at the photos has made me crave for one! I guess I know what I’ll try making this weekend :)
Looks and sounds delish!!! pinned
And I am beyond impressed with all the step/process shots! You and Jon are a great team! The vertical pour shot with you whisking and then about to pour in the cream, killer. And that stage is a bubbly beast so to even get a shot, bravo!