Liquid Caramel Food

CARAMEL SYRUP

Steps:

• Heat sugar and 1 cup water in a heavy-bottomed saucepan. Place over medium heat and cook, stirring occasionally, until the sugar dissolves and comes to a boil. Continue cooking, brushing down the sides of the pan with a wet pastry brush but without stirring, until mixture becomes golden amber in color.
• Immediately remove from heat and add 1 cup water. Return to heat and continue stirring until mixture becomes liquid. Transfer to a heatproof container and let cool completely before using.

LIQUID CARAMEL

Steps:

• Pour the Bailey's irish cream, Kahlua coffee liqueur and butterscotch schnapps into a cocktail shaker half-filled with ice cubes. Shake quickly, and strain into a highball glass.
• Top with milk, stir well and serve.

CARAMEL LIQUEUR

Steps:

• Remove the labels from the cans of milk. Place the cans into a large saucepan, and cover with a few inches of water. Bring to a boil over high heat, then reduce heat to medium, cover, and simmer for 4 hours. Keep an eye on the water level, and add water as needed to keep at least an inch of water above the cans. After the cans have boiled for 4 hours, remove from the boiling water and set aside to cool for 35 minutes.
• Open the cans and scrape the browned milk into a bowl, whisk in the spiced rum until smooth, then pour into a bottle with a top. The liqueur will keep for several months in the refrigerator.