• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Joy the Baker
Joy the Baker
  • Cookies
  • Bread
  • Cakes
  • Pies
  • Recipes
    • All Recipes
    • Cookies
    • Birthday Cake Recipes
    • Biscuits
    • Muffins
    • Cupcakes
    • Drinks
    • Breakfast
    • Lunch
    • Dinner
    • Fruit
    • Nuts
    • Buttermilk
    • Chocolate
    • Vanilla
    • Holiday
    • Healthy
    • Gluten-Free
    • Vegan
  • Blog
    • Baking 101
    • Tips
    • Beyond the Kitchen
    • Let It Be Sunday!
    • New Orleans
  • Shop

Milky Salted Caramel

April 10, 2014 by Joy the Baker 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.  

Previous PostNext Post

Filed Under: Drinks, Featured Drinks, Recipes

Previous Post: « Roasted Broccoli and Cheddar Baked Potatoes
Next Post: Triple Berry Dutch Baby »

Reader Interactions

All Comments
I Made This
Questions
  1. morganmariehealth

    December 19, 2014 at 1:18 pm

    Well said!! Doing what I love really is starting to feel like work, so I’ve been putting it off! I’m so ungrateful!

    Reply
  2. chocolatestoptempting

    October 27, 2014 at 10:38 am

    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!

    Reply
  3. Caroline

    August 24, 2014 at 2:03 pm

    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

      October 2, 2014 at 7:31 pm

      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

    May 6, 2014 at 2:43 am

    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
  5. terismyth

    April 27, 2014 at 1:11 pm

    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

    Reply
  6. Audrey Johnsen

    April 24, 2014 at 1:48 pm

    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
  7. Androidism

    April 20, 2014 at 4:37 am

    wow great and i bookmark this article, coz someday i will going to make like that! thanks for the recipe :D

    Reply
  8. Monica Bane

    April 18, 2014 at 10:14 pm

    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

    April 18, 2014 at 7:48 am

    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
  10. fardous

    April 16, 2014 at 3:10 am

    im def trying this soon , thank u for sharing

    Reply
  11. emmajeanne16

    April 14, 2014 at 8:40 pm

    Yum, yum and yum!!

    Reply
  12. sam

    April 14, 2014 at 4:45 pm

    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

    Reply
  13. Sarah Gardner

    April 14, 2014 at 1:33 pm

    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
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

RELATED POSTS IN Drinks

Two glasses of Negroni Sbagliato on a marble countertop.
Negroni Sbagliato

This classic Italian cocktail mistakes gin for bubbly prosecco making it a lighter and playfully bubbly Negroni Sbagliato. Cheers, friends! There was a time in the early 2000’s when all the It Girlies were drinking bourbon and smoking cigars? Do you remember this? Am I calling myself out?  All of us raised on the Leo…

Read More

Best batch cocktail for summer blended and served in two glasses with fruit and mint
Frozen Pimm’s Cups

I’ve been a board certified adult for a few years (if not a few decades) now and can tell you a handful of things for certain. For certain we know that we are here, first and foremost, with the best summer cocktails on our mind: a Pimm’s cocktail.  Adulthood comes with certain small joys that…

Read More

Super Simple Lambrusco Sangria

Here’s how we’re drinking red wine this summer:  with orange soda and ice. I first had this easy-drinking red wine cocktail years ago in Austin, Texas at the Hotel San Jose. Now every time the deepest summer days rolls around and the hot wind loses a bit of its humidity, I find myself craving this…

Read More

Primary Sidebar

Fresh baked emails, delivered to your inbox

Jump to Recipe

Receive recipes from Joy the Baker and updates on events at The Bakehouse.

HI! I’M JOY!

Jump to Recipe

Welcome! This has been my little corner of the internet since 2008!

I’m a baker, photographer, cookbook author and teacher.  I live laugh love in New Orleans. 

MORE ABOUT JOY AND THE TEAM

BOOKS + Magazines

Jump to Recipe

JOY THE BAKER 2022 SUMMER MAGAZINE

JOY THE BAKER 2021 HOLIDAY MAGAZINE

JOY THE BAKER 2020 HOLIDAY MAGAZINE

HOMEMADE DECADENCE

OVER EASY: SWEET AND SAVORY RECIPES FOR LEISURELY DAYS COOKBOOK

JOY THE BAKER COOKBOOK

Jump to Recipe
joy the baker on facebook joy the baker on twitter pinterest-social instagram-socialbloglovin-social

JOY @ WILLIAMS SONOMA

Jump to Recipe

SHOP THE CAKE LINE OF CAKE MIXES!

DRAKE ON CAKE

Jump to Recipe

Passionate from miles away since 2015.

Check it out on Instagram

Drake on cake instagram.

 

BREADS YOU’LL LOVE

inside of warm cinnamon roll on plate

How To Make The Best Single Serve Cinnamon Roll

Orange roll on a plate with a fork.

Christmas Morning Orange Rolls

Baked pull apart garlic bread baked in a loaf pan.

Erin’s Roasted Garlic Herb Pull-Apart Bread

LET’S MAKE COOKIES!

cowboy cookies close up showing texture.

Cowboy Cookies with salted cereal brittle

Raspberry linzer cookie recipe stacked on baking sheet.

Raspberry Lemon Linzer Cookies

Iced Oatmeal Cookies layered on a cooling rack.

Eggnog Iced Oatmeal Cookies

Footer

Instagram

joythebaker

📚Baker and author of books and magazines
🎂Creator @drakeoncake
💁🏻‍♀️Classes with me @thebakehousenola
🍰 Products with @williamssonoma

joythebaker
My prayer is that we are fortified, flexible, and My prayer is that we are fortified, flexible, and well fed this year.
Homemade Hamburger Helper with Sneaky Veggies. ⁣ Homemade Hamburger Helper with Sneaky Veggies. ⁣
⁣
The thing is, you think you’re making enough for leftovers but somehow it’s all gone in one sitting. It’s that good. Recipe linked in the bio. Xo
I made these Almost Almond Croissant with a sheet I made these Almost Almond Croissant with a sheet of puff pastry and half a log of almond paste. Consider this a max volume weekend treat. ⁣
⁣
You’ll need:⁣
- A thawed sheet of puff pastry, fridge cold⁣
- 3.5 ounces or half a log of almond paste cut into 12 even-ish pieces⁣
- An egg beaten for egg wash, with a splash of heavy cream and a glug of vanilla bean paste for extra luxury⁣
- Sliced almonds⁣
- Powdered sugar ⁣
⁣
Lightly roll a sheet of puff pastry and slice into six rectangles. ⁣
Brush each rectangle with egg wash. Arrange each with two slices almond paste. Pull two corners of the puff pastry up and over the paste, pressing lightly to seal. Brush lightly with egg wash. ⁣
⁣
Transfer to a small, parchment lined baking pan and allow to rest in the freezer while the oven preheats to 425 degrees f. ⁣
⁣
Bake from chilled for 12 minutes. Remove from the oven and again lightly brush with egg wash. Top with almond slices and bake for 6-8 minutes more. Keep an eye as to not burn the almonds. ⁣
⁣
Remove from the oven and allow to cool slightly before dusting with powdered sugar and enjoying warm.
No hesitation. Marshmallows in every cookie. ⁣
⁣
Peanut Butter Fluffernutter Cookie recipe linked in the profile. 💋
🙋‍♀️ if you buy bananas just so they can 🙋‍♀️ if you buy bananas just so they can languish on the counter long enough to be baked. ⁣
⁣
These Almond Flour Banana Bread cookies are stacked with walnuts and chocolate and one of the best way I know how to celebrate a speckled banana. Find the recipe linked in the profile! xo #bananabread #glutenfreerecipes #joythebaker #cookies #bakingrecipes
Just tryna get the most cheese on my most simple s Just tryna get the most cheese on my most simple small-batch bagel recipe. Get in on this with me: ⁣
⁣
2 Easy No Yeast Bagels⁣
1/2 cup self-rising flour⁣
4 tablespoons greek yogurt (plus a teaspoon or two more if needed)
1 large egg, beaten for egg wash⁣
1/3 - 1/2 cup grated gouda or gruyere⁣
Everything bagel seasoning⁣
3 tablespoons baking soda with 2 cups of boiling water. ⁣
⁣
Place a rack in the upper third of the oven and preheat oven to 375 degrees F.  Line a baking sheet with parchment paper and spray the paper lightly with nonstick spray. ⁣
⁣
In a small bowl, use a firm spatula to work together the flour and yogurt. Add a few teaspoons of yogurt if it feels dry and knead into a cohesive ball for 5 minutes or so. Sprinkle with a bit more flour if it gets overly sticky. Cover with a damp paper towel and gather your toppings. ⁣
⁣
Divide dough in two and roll each piece into a roughly 8-inch rope. Bring the ends around and pinch into a circle. ⁣
⁣
Sprinkle the bottom of the prepared pan with grated cheese in two spots.  Pour boiling water over the baking soda and float each bagel in the water for 20 or so seconds.  Use a slotted spot or spatula to transfer the bagels on top of the cheese.  Brush lightly with egg. Sprinkle with more cheese and everything bagel seasoning. ⁣
⁣
Bake for 20 - 22 minutes until deeply golden and bubbling.  Allow to cool for 10 minutes before slicing and smearing with cream cheese.
Load More... Follow on Instagram

Copyright © 2023 · Joy the Baker
All rights reserved. Violators will be whupped and sent to bed with no dessert · Privacy Policy

Scroll Up