How To Make Chef Keem's Espresso Sea Salt Caramel

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Turn on the heat to melt the butter.

Add 1 pound of brown sugar by weight and 1 cup of corn syrup to the melted butter.

Add a can of La Lechera dulce de leche.

Add a couple of generous pinches of espresso sea salt.

Stir the mixture and bring it to a boil over medium heat, adjusting the heat as necessary.

Use a wooden spoon to scrape the dulce de leche out of the can and mix it in.

Prepare a Pyrex glass dish by buttering it with a thin film of butter.

Prepare a digital thermometer or candy thermometer for measuring the temperature of the caramel.

Stir the mixture continuously to prevent it from burning at the bottom as it cooks.

Monitor the temperature, aiming for 236 degrees Fahrenheit, stirring as needed to keep it smooth.

Once it reaches 236 degrees, turn off the heat and add a generous amount of Mexican vanilla, stirring it in carefully as it bubbles up.

Pour the caramel into the prepared Pyrex dish and let it cool overnight.

To clean the pot, fill it with water immediately after use and wipe it out with a sponge to remove the sugar easily.

Cover the caramel with saran wrap, poking holes in it to allow steam to escape, and let it sit at room temperature overnight.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens