I dub today, Creamy Caramel Day!  Caramel is really derived from the caramelization of sugars.  When you heat sugar slowly to about 170 degrees, the molecules break down and re-form into compounds with a characteristic caramel color and flavor.  Even Cola uses caramel, caramel coloring that is.  When you go the fair you can get caramel apples, sometimes even covered with nuts!  My absolute favorite treat I enjoy is caramel popcorn.  Well, actually I only like one recipe of caramel popcorn.  I’ll have to share it with you later.  It is buttery and smooth and you really don’t mind when it get stuck in your teeth!  My sister and I have made it every year for Christmas for the past seven years.  If you’re not big on the gooey sticky treat, these dink recipes should be able to replace the candy.

Caramel Marshmallow Latte:  3/4oz. Torani Toasted marshmallow Syrup, 1/2oz. Torani Caramel Syrup, 8oz. Milk, 1-2 Shots Espresso.

Mallow Caramella:  1oz. Torani caramel Sauce, 1/2oz. Torani Toasted marshmallow Syrup, 8oz. Milk, 1-2 Shots Espresso.

Ice Cream Sundae Flavored Milk:  1/2oz. Torani Caramel Sauce, 1/2oz. Torani Chocolate Sauce, 1/2oz Torani Toasted Marchmallow Syrup, 10oz. Milk.

My absolute favorite drink our shop makes is their Caramel Macchiato.  They put a few pumps of Torani’s caramel sauce in the bottom of the cup, pour 1 shot espresso over the top to melt the caramel, then add milk and mix well!  Top with whipped cream and drizzle caramel sauce on top.  I like mine hot or cold, but if you want it cold, go ahead and dump some milk in over the espresso and pour the milk over the ice.