Replies to This Discussion

Permalink Reply by Sarah Leanne Barnett on July 7, 2011 at 7:39am

We make enough for 4 16oz mason jars, which in summer lasts about a week of caramel stash for us. Lord only knows how much of that mess we're going to sell in fall. It sits on a low simmer, and a lot of it burns off, but we add a little more at the end. If someone drank enough of those lattes to get drunk, they would be seriously ill. The shelf life is a long ass time. Sugar is a fantastic perservative, especially in that much concentration.

• ▶ Reply

Permalink Reply by zack burnett on July 25, 2011 at 7:16am

With all the dairy in a homemade caramel sauce is it ok to store it in the fridge overnight but at the beginning of everyday pop it on top of the espresso machine to keep it loose or will it spoil? Sarah, you sauces and ideas sound awesome.  Good to know there is an awesome shop and someone doing coffee right in Auburn.

• ▶ Reply

Permalink Reply by Brady on July 25, 2011 at 3:39pm

Sounds like an idea, except for the "on top of the espresso machine" part. After seeing so many sticky, crusty, nasty boilers, it just makes me cringe to see squeeze bottles on top of the machine.

 

Remember, nobody plans to spill milk or caramel sauce onto their boiler, its always an accident in a shop where "everyone is always really careful". Fortunately, there's a great way to prevent it... never allow anyone to place any liquids on top of the espresso machine.

 

Please, don't feed the roaches.

 

<end soapbox>

zack burnett said:

With all the dairy in a homemade caramel sauce is it ok to store it in the fridge overnight but at the beginning of everyday pop it on top of the espresso machine to keep it loose or will it spoil? Sarah, you sauces and ideas sound awesome.  Good to know there is an awesome shop and someone doing coffee right in Auburn.

• ▶ Reply

Permalink Reply by zack burnett on July 26, 2011 at 4:16am

Great point Brady.  Thanks for that tip.  I'm very glad you mentioned that and I didn't have to learn the hard way.  Sounds messy and no one wants a coffee shop that brings to mind Joe's Apartment.  

So, does anyone leave their homemade caramel out on the counter all day?  Will all the sugar in the sauce act as enough of a preservative for the sauce to be left out all day or will the dairy in the sauce go rancid?  Thanks again for the help.

• ▶ Reply

Permalink Reply by Val Casey on July 26, 2011 at 1:33pm

Really? My only experience accidentally mixing red wine and milk was definitely not pleasant. How do you keep the milk from curdling?

Christos Andrews said:

I'm doing this too! Making my own syrups,its been a fun experiment. My fav so far: red wine dark chocolate. I don't put a ton of sugar so that the tart fruitiness stands out more than the sugar. Made a really interesting macchiato out of it. Lots of room for fun experimentation and tastes better and is more rewarding to use your own syrups.

• ▶ Reply

Permalink Reply by Brady on July 26, 2011 at 3:34pm

My work here is done...

Ricky Sutton said:

Thought you would be amused by knowing that this morning I forgot to take the caramel out of the fridge and when I discovered it, I went to set it on the machine then stopped myself thinking "you know, Brady was right. I've never spilled anything on this machine, but no one ever means to. No one is intentionally messy. I should put this somewhere else."

• ▶ Reply

Permalink Reply by Josh Aldy on July 26, 2011 at 4:41pm

Yeah, that's a very good rule, the no liquids on top of the machine ever.  At W/USBC Competitions, I believe that is an automatic disqualification.

• ▶ Reply

Permalink Reply by Josh Aldy on July 26, 2011 at 4:43pm

Back on the original thread, I'm making a peppermint syrup now too.  I make my base simple syrup then steep Rishi Peppermint tea for about 20 minutes.  I don't like mint personally, but the syrup is very minty, and people who like mint seem to really like it.  It'd probably be better with fresh mint leaves though.

• ▶ Reply

▶ Reply to Discussion

• ‹ Previous
• 1
• 2
• Next ›
• Page