Chocolate Caramel Latte Syrup Recipe - Allrecipes.com
Chocolate Caramel Latte Syrup Recipe
  • READY IN 15 mins

Chocolate Caramel Latte Syrup

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
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  • PREP

    5 mins
  • COOK

    10 mins
  • READY IN

    15 mins

Directions

  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 More Reviews

Most Helpful Positive Review
Aug 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!

 
Most Helpful Critical Review
Jan 07, 2009

I was not impressed by this mixture. It was OK, but I wouldn't make it again.

 

13 Ratings

Jun 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!

 
Sep 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.

 
Aug 25, 2008

MMMmm... really good. Make sure you use milk chocolate though. We used semisweet chocolate chips and it's really good, but tastes a bit too much like chocolate chips.

 
Jan 13, 2011

The thickness of this worried me at first because it gets really hard in the refrigerator. After heating it was perfect--still thick but the espresso melts it. Stir well. Perfect level of sweetness. Definitely a keeper!

 
Nov 21, 2008

Very rich, almost too sweet! This would be great on ice cream as well as a beverage flavor!

 
Mar 14, 2011

Ok, so I must have done something wrong...I ended up with fudge--it tastes great but I must have cooked it too long, even though I set the timer for 10 minutes. Help, what happened? I was a little short on corn syrup but not by much. What I ended up with would be great in small candy molds because this is so creamy and sweet!

 

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Nutrition

  • Calories
  • 260 kcal
  • 13%
  • Carbohydrates
  • 37.5 g
  • 12%
  • Cholesterol
  • 31 mg
  • 10%
  • Fat
  • 12.5 g
  • 19%
  • Fiber
  • 0.5 g
  • 2%
  • Protein
  • 1.4 g
  • 3%
  • Sodium
  • 70 mg
  • 3%

* Percent Daily Values are based on a 2,000 calorie diet.

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