Seasonal Drinks
Homemade Sea Salt and Vanilla Bean Caramel Sauce for Lattes
A rich, amber-hued sauce crafted from slow-melted cane sugar, cultured butter, and real vanilla bean specks. This artisan syrup is designed to dissolve perfectly into steamed milk, providing a deep, toasted flavor to your morning latte without artificial additives.
- Prep
- 5 min
- Cook
- 15 min
- Serves
- 8
- Level
- Easy
- Per serving
- 230 kcal
Method
Place the cane sugar and honey in a heavy-bottomed stainless steel saucepan over medium heat. Stir constantly with a high-heat resistant spatula until the sugar melts into a thick, deep amber liquid.
Once the sugar is completely smooth and liquid, immediately add the butter. Be careful, as the mixture will bubble up aggressively. Whisk until the butter is completely incorporated, about 2 minutes.
Slowly drizzle in the heavy cream while whisking continuously. If the mixture seizes, keep whisking over low heat until it smooths out. Allow the mixture to boil for exactly 1 minute.
Remove the pan from the heat. Stir in the vanilla bean seeds and the sea salt. Let the sauce cool in the pan for 10 minutes before transferring it to a glass jar. The sauce will thicken significantly as it reaches room temperature.
For a Dairy-Free Variation: Substitute the cultured butter with an equal amount of virgin coconut oil and the heavy cream with full-fat canned coconut cream. The method remains identical, though the flavor will have a subtle tropical note.
Notes
Use a light-colored pan so you can monitor the color of the sugar as it carmelizes to avoid burning.
Warm your cream slightly in the microwave or on the stove before adding it to the hot sugar to prevent the caramel from seizing.
If your caramel develops crystals, add a teaspoon of water and whisk over low heat until they dissolve.
Store in a glass jar in the refrigerator for up to 3 weeks; gently reheat to make it pourable again.
