Caramel Cray !!! Watch & Learn: How To Make Earl Grey Caramel Sauce with Caramia Caramels2
Salted caramel was trending hard for a minute. I’m a sucker for that classic buttery salted caramel, but you have to try this earl grey-infused caramel that my girls got me hooked on. I linked up with caramel queens Tammy and Alysia of Caramia Caramels to learn how to make their homemade earl gray caramel sawse.
Caramia Caramels started as a passion project after a trip to Paris, where Tammy and Alysia found their new obsession – artisan caramels. The caramel duo decided to try to replicate these treats at home. After months of trial and error, Tammy and Alysia eventually perfected their technique leading to a full-fledged brand, Caramia Caramels. Since then, the girls have been funded through their Kickstarter campaign and dove headfirst into the world of caramel. Their product offerings include flavors such as Earl Grey, Sriracha-Roasted Almond, Rootbeer Float, Smoked Maple Bacon, Pumpkin Spice Latte, and Peanut Butter & Jam! I linked up with the girls and learned how to make the OG caramel!
They were sweet enough to show me how to make their earl gray caramel sauce (not sold online, but super easy to make at home). This amazing sauce goes with goes with ice cream, cake, Teddy Grahams crackers, and more.
250g / 250ml Heavy whipping cream
2 Earl Grey tea bags
200g / 2 cups Sugar
40g / ¼ cup Water
45g / 3 Tbsp Butter
2g / ¼ Tsp Salt
1g / ½ Tsp Vanilla
1.5qt / 1.5L pot (for heating cream)
3qt / 3L pot (for cooking caramel)
1. Heat cream on lo-med heat. Add tea bags and allow to steep as cream warms up. Use a wooden spoon or rubber spatula to squeeze the cream out of tea bags. Do not let the cream boil. If the cream is getting too hot, shut off heat while steeping.
2. Once the cream has become a light brown from the steeped tea, remove tea bags. Open up one of the tea bags and shake out ½ the tea leaves into the cream.
3. In another pot, mix water into sugar. It should have a thick consistency.
4. Turn on the heat to med-high heat to heat the water and sugar mixture. Allow it to boil. Color will begin to change from white to yellow, then to light amber.
5. Remove from heat when it becomes light amber as it will continue to cook and quickly hit the dark amber color where the caramel taste emerges. If it overcooks, the caramel sauce will have a burnt taste.
6. When sugar becomes a dark amber color, add warm cream slowly and carefully while mixing. The mixture will begin to bubble.
7. Add in butter. Mix until melted and mixture is smooth.
8. Heat on medium until sauce thickens to desired caramel sauce consistency. Keep in mind the sauce will keep thickening as it cools, so do not over cook it.
9. Remove from heat and let it cool slightly before transferring to a glass jar for storage. It’s suggested to store overnight before eating as the caramel sauce flavor needs time to set or else it will taste overly sweet at first.
10. Keep it in the fridge for storage and warm it in the microwave or stove top to serve as a warm caramel sauce over your favorite treats.
Please note the recipe may need to be adjusted depending on the temperature and humidity of where you’re located. These caramels were made in Edmonton, Canada, which is super cold and dry!Dessert, Dessert, Edmonton, Canada, European, French