Joy the Baker

Milky Salted Caramel

by 60 Comments

drinking caramel

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.

french broad chocolate

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.

french broad

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.

milky salted caramel

And so!  Milky Salted Caramel.  Because work is sometimes work, but caramel helps.  Caramel always helps.

Milky Salted Caramel

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.

Milky Salted Caramel

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.

Milky Salted Caramel

Once the sugar and water is browned to a pretty, scary, super hot amber color, we quickly stir in heavy cream.

Milky Salted Caramel

This requires just a bit more bravery and a tolerance for steam.

Milky Salted Caramel

Multi-tasking.  Whisk caramel and pick up butter.

Milky Salted Caramel

Multi-tasking.  Whisk caramel.  Pick up butter.  Plop butter into caramel.  Keep whisking.  Never stop whisking.

Milky Salted Caramel

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.

Milky Salted Caramel

Because we’re classy, the warm caramel goes into a pretty pouring vessel.

Milky Salted Caramel

Caramel in the glasses.  Like… a lot of caramel in the glasses.

Milky Salted Caramel

Warm milk because we can’t just eat caramel with a spoon (even though we totally can).

Milky Salted Caramel

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?

Milky Salted Caramel

                                       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

Print this Recipe!

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.  

Reader Interactions

Comments

  3. Caroline

    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!!

    Reply

    • joythebaker

      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!

      Reply

  4. Blanca Oliver

    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!

    Reply

  6. Audrey Johnsen

    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!

    Reply

  8. Monica Bane

    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.

    Reply

  9. Jil Be

    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…”

    Reply

  13. Sarah Gardner

    I love, love, love the French Broad Chocolate Lounge…I’m right across the mountain from Asheville! So glad you are having fun there!

    Reply

  14. zipitts

    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:)

    Reply

  26. Becky Jarrett

    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!

    Reply

  28. Whitney

    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!

    Reply

  30. Carla Elliott

    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

    Reply

  31. murielrose

    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.

    Reply

  33. Ashley

    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.

    Reply

  34. Adriana

    Love your website! You should definitely check out 12 Bones BBQ and The Admiral while you’re in Asheville.

    Reply

  37. Mary Beth

    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.

    Reply

  38. LoveYourEgo

    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

    Reply

  40. The Food Hound

    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.

    Reply

  41. Brooke

    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.

    Reply

  44. Curlygirl318

    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

    Reply

  46. wjlimusic

    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!

    Reply

  50. Erin | The Law Student's Wife

    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.

    Reply

  52. Annie

    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!

    Reply

    • Holly

      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” :)

      Reply

  57. marz

    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 :)

    Reply

  58. Averie @ Averie Cooks

    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!

    Reply

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