Chocolate Caramel Latte Syrup

Chocolate Caramel Latte Syrup

12
rhonda 0

"Foolproof chocolate caramel syrup makes a wonderful exciting latte! Better than you know who!"

Ingredients 15 m {{adjustedServings}} servings 260 cals

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Nutrition

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  • Calories:
  • 260 kcal
  • 13%
  • Fat:
  • 12.5 g
  • 19%
  • Carbs:
  • 37.5g
  • 12%
  • Protein:
  • 1.4 g
  • 3%
  • Cholesterol:
  • 31 mg
  • 10%
  • Sodium:
  • 70 mg
  • 3%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

  • Ready In

  1. In a saucepan, stir together the cream, corn syrup, white sugar, brown sugar and salt. Bring to a rolling boil over medium-high heat and continue to boil until it becomes thick and deep brown, 8 to 10 minutes. Remove from the heat and stir in the chocolate and butter until smooth.
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Footnotes

  • To make a Chocolate Caramel Latte
  • Brew one or two shots of espresso. Mix with about 2 tablespoons of the syrup in the bottom of a coffee mug. Pour in 1 cup of steamed milk and stir, lifting from the bottom of the mug, until blended. Top with whipped cream and chocolate shavings for a really extravagant drink.
  • Tip
  • Place the syrup in a squeeze bottle and keep in the refrigerator. Warm in the microwave or warm water bath before using.
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Reviews 12

  1. 14 Ratings

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blessed momma
8/27/2007

Soooo good! The flavor is great, the caramel and chocolate are well balanced. Two tips…. You must stir constantly or it will boil over and I had to return it to the heat to completely melt the chocolate, otherwise it was perfect!!! Thanks for the recipe!

Sarah Jo
6/14/2011

Excellent. This'll make a wonderful addition to this year's christmas baskets. NOTE: Yes, this was much appreciated by family members who recieved Christmas baskets from me this year. I got a phone call from just about everyone who got a bottle of this and everyone just raved about it. Thanks, Rhonda!

NITROJEN
9/24/2011

Tastes great, but I too had it turn out so thick that it wouldn't pour. It would be fun to put it into candy molds and then drop a few into a mug before pouring coffee/espresso on top. However, it says *syrup* and it's really not a syrup as written. Table sugar won't begin to brown until over 300*F, but the mixture can't rise above 212*F until after the water is boiled off. Thus, the resultant slurry will be very thick at room temperature. It might help to brown the sugar first and then add the cream, only cooking a bit longer after adding it.