I make orange caramel at work for one of our desserts.
You will need:
- zest of one orange. big chunks is fine
- 2 cups sugar
- 1 cup water
- 2oz grand marnier/cointreau/triple sec (optional)
- approx 1/2c butter, unsalted
- approx 1/2c 35% cream
- generous pinch kosher salt
- 1-2tbsp pulp-free lemon juice
Combine the first three ingredients in a saucepan. Brush the exposed sides of the pan with lemon juice--this prevents crystallization. Dissolve the sugar in the water over medium heat, turn down to low simmer for 20 minutes. Strain out the zest, return sauce to heat, bring to boil. Cook until the sauce has taken a light amber colour, pour into stainless steel bowl. Whisk in butter, then cream, then grand marnier if using, then salt.
Espresso, steamed milk.
It isn't a complicated recipe at all, but it does require some equipment and technique.
Espresso:
You need to use an espresso roast coffee that is finely ground. If you like Starbucks, then buy a pound from them.
Milk:
There are a whole bunch of beverages made out of coffee and steamed milk. My joke about Italians is that every time they make one tiny little change in the preparation of something, they give it a brand new name.
You need to steam the milk to introduce air and to warm it up, subtly changing the flavour. If you watch the barristas at starbucks, you'll see that they end up with a steel pitcher of warm milk with a thick foam on top.
I'll define a cappuccino as the base beverage.
A Cappuccino is 1 measure of Espresso, 1 measure of the warm milk from the bottom of the pitcter (Use a spoon to stop the foam from pouring out) and then one measure of the dry foam spooned on top.
A Macchiato is a DRY cappuccino. Omit the milk. Just spoon the dry foam on top.
A Latte is a WET cappuccino. Omit the foam. You can spoon a little on top for appearances.
I've used the terms wet and dry. If you were to actually order a wet cappuccino, you'd get something between the Latte and Cappucino. If you were to order it dry, you'd get something between the Cappuccino and the Macchiato.
The French Cafe Au Lait is strong coffee (brewed, not expressed), with almost boiled milk. If you don't have a steamer available, this might be the route to take. It's similar to a Latte, but without the equipment.
Best Answer
Caramel syrup, as the name says, it is a syrup, so it is composed mainly of sugar and water, then cooked to concentrate the water and caramelize the sugar.
Caramel sauce on the other hand, usually contains heavy cream or other sort of fat-heavy component (some people add butter, or vegetable cream) to make it similar in consistency to a ganache.
The application depends on the intent.
If you mix caramel syrup in iced coffee for flavor, it will not mix well and remain as a layer in the bottom. Caramel sauce is easier to mix and dissolve, and it also has a richer flavor because of the dairy / fat.
If you want to use it to decorate your coffee (hot or iced) on top of the whipped cream, I'd recommend syrup because it holds well in lower temperatures and it is better to make drawings.