Caramel Macchiato Copycat Recipe

Copycat Starbucks Caramel Macchiato Recipe

WEBFeb 23, 2024 · Pour the espresso into a measuring cup. Add vanilla and frothed milk to the cup. Then, pour the espresso on top of the frothy milk …

1. Prepare the espresso using a macchinetta or espresso machine. (You may use a very strong regular coffee, but you'll need to double the amount: use 4 oz instead of 2).
2. While the espresso is being made, warm up the milk. Froth the milk using milk frother. If you don’t have milk frother, you can use a regular whisk instead. (Just whisk the milk until foam forms).
3. Pour the espresso into a measuring cup.
4. Add vanilla and milk to the cup. Then, pour the espresso on top of the frothy milk creating a “mark” on the foam. (Macchiato means “marked” in Italian).

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Caramel Macchiato {Starbucks Copycat Recipe} Averie …

WEBNov 29, 2017 · Overcooking results in caramel hard candy, not caramel sauce. As soon as the sauce has turned caramel-colored, reduce the …

1. Have all the ingredients in place including hot mitts and a glass jar or heat-safe container nearby. You’re working with boiling sugar and your full attention on the recipe is necessary.
2. To a medium/large high-sided saucepan (use a pan much larger than you think you’ll need because the sauce will bubble very vigorously at the end), add the sugar, water, corn syrup and bring to a boil over high heat, whisking until sugar has dissolved.
3. Allow the mixture to boil for 5 to 9 minutes, or as necessary, for it to turn caramel-colored, at which point it could be smoking slightly. The final stage where the mixture turns from pale amber to that perfect shade of caramel can go quickly, in less than 30 seconds, so keep a watchful eye and don’t let it burn or you'll have to start over. Throughout the boiling time, you can swirl the pan gently or whisk the mixture every minute or so, but the less the sugary mixture gets on the sides of the pan, the better in preventing crystallization in the final sauce. Tip - If you're unsure and you're going to err on under or overcooking the caramel, undercook it. Overcooking results in caramel hard candy, not caramel sauce.
4. As soon as the sauce has turned caramel-colored, reduce the heat to low.

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