Espresso Infused Dark Chocolate Cupcakes with Whipped Sea Salt Buttercream, Honey Caramel Sauce, Smoked Fleur de Sel, + Crispy Cake Crumbs

Y'ALL. I am a self-proclaimed cupcake hater. Feel free to glitter bomb if you please, but it's just not my thang. Buttttttttt, these cupcakes have changed my tune. They are by far the best cupcakes I have ever made. The base is a luxurious espresso infused dark chocolate cupcake that has a deep complex flavor, yet manages to stay utterly moist during the baking process. My secret for that texture... a little bit of mayo. I know some of you will squirm, maybe throw your hands up in the air, or scoff at the idea of putting in a condiment that normally belongs on a hamburger into cake batter. But hear me out, okay? My great grandmother, Mama Jones, always added some creamy mayo into her recipes for cake. This is especially important in red velvet cake + any kind of chocolate cake. Listen though, it isn't too weird if you really think about it... mayo is simply eggs + oil whipped together. And well, we already put that in a lot of our cakes from the get=go, so why not give it the little push it needs to make an extra moist cake. Now that you've gotten over the initial shock factor of the mayo, the res of the batter has dark cocoa powder, freshly brewed espresso, buttermilk, and other classic baking ingredients. The star of this show, however, is by far the whipped sea salt buttercream. Why, oh why, I had I never thought of the concept. I never really like buttercream... it was always far too sweet, to the point where I almost just drop dead on the spot. But with the sea salt whipped in, it makes it not too sweet, not too salty... just rightttttt. While living in Savannah, a little gourmet chocolate shop was down the street from our apartment. We went nearly every week, if not twice, just so I could get my favorite truffle that had dark chocolate and a gooey local honey center. It was the most mind-blowing combination that I have ever come across. So a light bulb went off in my head and I just had an itch to top the cupcakes with a homemade honey caramel sauce. It was the perfect. And all those cupcakes needed was a sprinkle of smoked fleur de sel and a crispy dark chocolate cake crumbs. Voila! The best cupcakes y'all will ever eat, and I mean it!! Enjoy :)

For the Espresso Infused Dark Chocolate Cupcakes:

1 ¾C AP Flour

2C Sugar

1C Dark Cocoa Powder (high quality)

2t Baking Soda

1t Baking Powder

1t Kosher Salt

1C Buttermilk, Well-Shaken

½C Mayo

½C Vegetable Oil

2 Extra Large Eggs, Beaten

1t Vanilla Extract

1C Freshly Brewed Espresso

For the Whipped Sea Salt Buttercream:

2 Sticks of Salted Butter, Room Temperature (very soft)

½t Kosher Salt (add a little at a time until you have reached your desired saltiness)

2t Vanilla Extract

4C Confectioners’ Sugar, Sifted

¼C Chilled Heavy Cream

For the Honey Caramel Sauce:

½C Honey

1 Stick of Unsalted Butter

¾C Light Brown Sugar, Packed

1 Can of Sweetened, Condensed Milk

¼t Kosher Salt   

Smoked Fleur de Sel, For Garnishing

Directions:

1. Preheat your oven to 350 degrees and line a cupcake pan with liners. Set this aside while you make the batter.

2. For the Espresso Infused Dark Chocolate Cake: Sift together the AP flour, sugar, dark cocoa powder, baking soda, baking powder, and salt into the bowl of a standing mixer (fitted with the paddle attachment). In another bowl, whisk together the buttermilk, mayo, vegetable oil, eggs, and vanilla extract until completely combined. With the mixer on low speed, slowly add the wet ingredients to the dry ingredients. With the mixer still on low, pour in the coffee and stir to combine, scraping the bottom of the bowl with a rubber spatula. Pour the finished batter into the cupcake liners and bake for 10-15 minutes until a cake tester comes out clean. Let the cupcakes cool completely before topping them with frosting.

3. For the Whipped Sea Salt Buttercream: In the bowl of a standing mixer, fitted with the whisk attachment, add the softened, salted butter and beat until creamy. Throw in the salt and vanilla, and beat again. Start by adding one cup of confectioners’ sugar at a time, whipping it until it is smooth and incorporate before the next addition. Repeat until all of the confectioners’ sugar has been used. Finally, whip in the heavy cream to loosen the texture (you can use a little more if you need to).

4. For the Honey Caramel Sauce: In a medium saucepan, melt the honey, butter, and brown sugar on medium heat. Once melted, let the mixture come to a rolling boil for 2 minutes while stirring continuously. Add in the sweetened, condensed milk and stir to combine. Allow it to cook for another minutes or two so that it will thicken slightly. Remove from the heat and stir in the salt. Let this mixture cool slightly before topping the Buttercream with it.

5. Finishing the Cupcakes: Using a large ice cream scoop, gather the whipped sea salt Buttercream and plop it on top of the cooled chocolate cupcakes. Using a knife or a spoon, smooth out the sides and create a hollowed out center. Pour a little bit of the honey caramel sauce into the center and garnish with a sprinkle of smoked fleur de sel. If you want to decorate them, you can sprinkle on some chocolate sprinkles or toasted cake crumbs.

Gourmet S'more Pie with Chunky 'Nilla Wafer-Graham Cracker Crust, Espresso Infused Brownie Truffle Filling, + a Toasted Homemade Vanilla Bean Marshmallow Topping

Look at me, being all crazy-like by talking about how spring is already here and what a glorious season it is... and then one week later, I'm on the summer bandwagon. But when a recipe, like this one, turns out so good that you can't stop eating it, well you just have to post it! S'mores are the absolute... the essential... the ultimate representation of what truly makes summer the best time season of the year. We have made a bunch of s'more inspired desserts, like this over-the-top s'mores layer cake or these gourmet s'more brownie bars, just to name a few. But this version easily takes the cake (or pie) for this summer sweet treat. There are are a few upgrades (because, well, I always like to put my own spin on every dish I make) and I think you'll love 'em just as much as we did! Now when talkin' s'mores, everybody and their grandma know the three necessary components... graham crackers, toasted marshmallows, + chocolate. Let's talk about the crust, baby. Don't get me wrong, I love a graham cracker crust just as much as the next guy, but I wanted a more toothsome + crunchy base to our filling. I know you're asking yourself, "How on earth is this crazy food blogger going to one of the best, classic pie crusts even better"? Well all the magic happens by simply adding in Vanilla Wafer Cookies. I have to insist that you don't pulverize the 'nilla cookies; you want them chunky and almost pebble-like in size. Add the cookie pebbles into a mixing bowl along with graham cracker crumbs (very fine, not chunky at all), a stick of melted browned butter, and a pinch of salt. So for all you naysayers out there upset about my minimal use of graham crackers... just chill a little bit, you will still get that iconic flavor + perfect texture in your crust. Press this mixture into a 9inch spring-form pan (like the one you use to make cheesecake) and work some of the crumbs up the sides until the whole-damn-thang is compacted in there. Okay it's onto the good stuff here, people. It's what y'all have all been waiting on... the espresso-infused brownie truffle filling. Yeah I know, I used so many delicious words to describe the chocolate middle layer. But it's all true, I found the so called "unicorn" of the culinary world. You can thank me later. Back to this crazy brownie filling, it has bittersweet chocolate, butter, dark cocoa powder, espresso powder, heavy cream, and Kahlua liqueur. Once your brownie filling is done + lusciously smooth, you're going to follow my lead and add in about a cup (or more if you're so inclined to do so) of some of those crunchy 'nilla wafer cookie pebbles right into the batter. This gives it a bit of crunch here + there, which I love because it's just like a little present every time you take a bite! After baking it just enough until it perfectly cooked with a semi-crackly top and a chocolate-like truffle filling, let it cool completely. Now, here on H+H, making homemade marshmallows is a top priority and one of my favorite things to whip up. So why not do it for the top of a gourmet s'more pie? This recipe makes a semi-thin layer to completely cover the brownie truffle filling, and that might be just enough for you, but it isn't for us. In the end, I decided to add a rim of good 'ole mini marshmallows (straight from the store). Not only did it give the pie a retro feel to it, but it doubled the ratio of amazing marshmallow goodness, and we all love the sound (and taste) of that. Before you get to toasting the top, you need to let the layer of marshmallow chill and firm up in the fridge. Guess what, you're essentially done, all you have to is melt, toast, or char (or all three) dem 'mallows until you've reached your favorite doneness. But unfortunately, this is start of that dreadful waiting game. As someone who has taken part of this mind game, you'll make it. I mean I did, long enough to tell the tale. All you gotta do next is slice up this masterpiece of a pie and completely inhale, all done respectfully of course. And just a quick trick for those who will be enjoying this gourmet s'more pie for a few days, you can make it taste exactly like the day you made it by heating it in the microwave until the marshmallow begins to melt and gets all-gooey-like. Don't forget because you will regret it!! Enjoy :)

For the Chunky ‘Nilla Cracker Crust:

4C Crushed ‘Nilla Water Cookies (make it a rough texture, for that perfect crisp crust)

10T Unsalted butter, Melted

½C Sugar

½t Kosher Salt

For the Chunk ‘Nilla Wafer-Graham Cracker Crust)

2C of the Chunky ‘Nilla Crust (already prepared above)

1C Graham Cracker Crumbs (pulverized into fine crumbs in a food processor)

1 Stick of Unsalted Butter, Melted

Generous Pinch of Kosher Salt

 

For the Espresso Infused Brownie Truffle Filling:

2 eggs

¾C Granulated Sugar

½t-1t Kosher Salt

4.5oz of 72% Chocolate, Roughly Chopped

6T Unsalted Butter, Cut into Tabs

¼C Cake Flour

3T Dark Cocoa Powder

1T Espresso Powder

½C Heavy Cream + 2T Kahlua Liquor

1C of the Chunky ‘Nilla Wafer

For the Homemade Vanilla Bean Marshmallow:

1t Unflavored Gelatin

½C Cold Water (separated into two ¼C)

¾C Sugar

¼C Light Corn Syrup

¼t Vanilla Extract

1 Vanilla Bean Pod, Sliced & Scraped For Seeds 

1 Bag of Mini Marshmallows (optional)

Directions:

1. Beginning of the Crust: Preheat your to 350 degrees. In a large mixing bowl, combine the crushed/chunky ‘Nilla wafer cookies, butter, sugar, and salt. Toss until everything is well incorporated. Set this aside until you are done with the graham cracker crumbs (and if you can wait, preferably 8-12 hours, so the cookies soak up all the butter). This batch of crunchy cookie piecrust yields enough for two pies; so you can save them for a rainy day baking project, press them into muffin tins for mini pies, or just some casual nibbling on the side. Also, make sure to save 1-2C of these vanilla wafer cookie crumbs to add into the brownie filling later on in the recipe.

2. Prepping of the Crust: While you wait for your ‘Nilla wafer crust cookies to soak up the butter and the granulated sugar has each piece nicely coated, place a sleeve of graham cracker cookies into a food processor and have become finely ground (almost like a thick sand). Keep doing this until you have reached 1C of graham cracker crumbs. If you don’t want to go through this process, no problem! Just go buy a box of store-bought graham cracker crumbs.

3. Finishing the Crust: Get out a 9-inch spring form pan (one that you use for a cheesecake) and spray heavily with Baking Pam Spray all around the edges. Combine the 2C crunchy ‘Nilla wafer cookies + 1C of the graham cookie sand together in a bowl. Now, like the crust couldn’t get any better, it’s time to add more butter (YESSSSSS, but shhh, don’t tell anyone). It’s totally worth every calorie. Press the ‘Nilla wafer + graham cracker cookie crumb mixture into the bottom and up the sides of the pan, packing it tightly, evenly, and firmly into the prepared spring form pan. Set this crust aside while you make the Espresso Infused Brownie Truffle Filling.

4. For the Espresso Infused Brownie Truffle Filling: Combine the chocolate and butter in a microwave-safe bowl, and gently melt them together on low for 30-50 second. Use a heatproof spatula to stir them together, working until the mixture is glossy and smooth. Combine the eggs and sugar in the bowl of a standing mixer, fitted with the whisk attachment, and whip together 3-5 minutes or until the mixture is fluffy and pale yellow and has reached the ribbon state. Replace the whisk with the paddle attachment. Dump the chocolate mixture into the eggs and briefly mix together on low speed. Increase the speed to medium and paddle the mixture for 1 minute or until it is brown and completely homogenous. Scrape down the sides of the bowl and sift in the cake flour, dark cocoa powder, espresso powder, and a pinch of salt. Paddle this mixture on low speed for 45-60 seconds. There should not be any clumps, if there is, paddle it again for another 30 seconds. Stream in heavy cream + Kahlua on low speed for 30-45 seconds, just until the batter has loosened and the white streaks from the cream have fully mixed in. Scrape down the sides of the bowl. Gently fold in the 1-2C of the chunky cookie crust (these crumbs add a little burst of flavor and texture into the pie filling).

5. Assembling the Pie: Pour the Espresso Infused Brownie Truffle Filling into the base of the chunky ‘Nilla wafer-graham cracker crust. Smooth out the top of the brownies. Bake in the preheated oven for 25-30 minutes or until the edges begin to puff slightly, yet still remain jiggly in the center. Cool the pie completely before finishing it.

6. For the Homemade Vanilla Bean Marshmallows: Make the marshmallow topping by adding ¼C to the bowl of a standing mixer, fitted with the paddle attachment.  Sprinkle the gelatin over the water and let it stand firm, for about 1 minute or so. Stir together the sugar, corn syrup, a pinch of salt, remaining ¼C cold water, and 1 vanilla bean pod (sliced and scraped for seeds) in a heavy saucepan. Bring to a boil over moderate heat, stirring until the dissolved. Keep boiling this mixture until a candy thermometer registers at 260 degrees, roughly 6-8 minutes. Begin beating the gelatin mixture on medium speed, and then carefully pour the syrup in (make sure to keep pouring in a slow steady stream, while trying to avoid the paddle and sides of the bowl). Once all he syrup has been added, continue beating it on medium speed until the marshmallow fluff has tripled in volume. Add in the vanilla and beat it until it has just combined, and then immediately pour the marshmallow on top of the brownie filling. It should be loose enough to evenly spread itself, but if not, use a well-greased rubber spatula or spoon to help aide in the process.

7. Finishing the S’more Pie: Refrigerate the pie for 1 hour, uncovered, and then cover it with plastic wrap that has been lightly coated in Pam Spray. And again, return the pie to the refrigerator and let it chill for 3 more hours. After the long chilling process, preheat the broiler to its highest heat setting. Once the oven is extremely hot, remove the plastic wrap, place the pie onto a cookie sheet, and distribute small mini marshmallows in a circle around the outside edge of the pie. We really love marshmallows, so we wanted to add more and I also love the retro vibe it gives off. Carefully rotate the pie/sheet pan about 3-4inches from the flame until the top is perfectly golden brown and melty underneath. This can take about 3-5 minutes to reach that toasted-charred-marshmallow-goodness.

8. Serving the S’more Pie: Allow the pie to cool for about 10-15 minutes before slicing it. In order to get a good, clean slice, dip your knife into hot water and spray it with Baking Pam Spray. This helps to avoid making a mess and getting all sticky from the marshmallows. Enjoy while it is still warm!  Keep in mind that after you have had some of the pie and have a few slices left, it is still just a delicious a couple days later. Cut a slice, plop it into a microwave (about 30 seconds or so), and your pie will be a dense like a fudge brownie + on top you will have an extra ooey-gooey marshmallow waterfall flowing down the slice. UM YUM!

“Better Than” Better Than Sex Cake with Triple Fudge Dark Chocolate Cake, Dulce de Leche Soaking Cream, Toffee Bits, Mascarpone Whipped Cream, Salted Caramel Whipped Cream, Salty Bourbon Caramel Sauce, & Ruffled Potato Chips

“Better Than” Better Than Sex Cake with Triple Fudge Dark Chocolate Cake, Dulce de Leche Soaking
 Cream, Toffee Bits, Mascarpone Whipped Cream, Salted Caramel Whipped Cream, Salty Bourbon
 Caramel Sauce, & Ruffled Potato Chips

Hey y'all, it's been a superrrrrr long time ((sorry about that)). BUT but but... I have a new recipe today, yay!! I'm usually the first person to turn their nose up towards anything easy or store-bought. However, I have always had a place in my heart for "better than sex cake". You know, that cake where its soaked in sweet condense milk and topped with whipped cream + toffee bits? Well, I always thought to myself, someone should make a gourmet version of this. Thus, I introduce to you my “Better Than” Better Than Sex Cake with Triple Fudge Dark Chocolate Cake, Dulce de Leche Soaking Cream, Toffee Bits, Mascarpone Whipped Cream, Salted Caramel Whipped Cream, Salty Bourbon Caramel Sauce, & Ruffled Potato Chips. It's the perfect balance of sweet + salty. Ya know how?? Through the toffee bits, salty bourbon caramel sauce, & ruffled potato chips. I love love love the addition of potato chups, like fo'real y'all. It might sound super weird, but just go with it, I promise that you'll adore it! I fancied it up a bit by using Dulce de Leche (versus caramel) in multiple components. You can either make this from scratch or buy a good brand from your grocery store (I prefer the La Salamandra brand myself). Now some of y'all might be shocked, but I actually went the cake-box-route, which I absolutely never do. But, I find this type of cake most conducive for the soaking method. Every time I soaked a homemade, high-quality cake... it always turned out grainy + soggy, not moist and de-lush-cious. I will say though, you still make a great cake from box mixes!! I do this buy subbing in some heavy cream and coffee liqueur, and boosting the flavor with pudding, vanilla, and salt. It turns out great every time, AND it takes much less time--yippee!! Don't get too excited though, I have ya busy doing a whole bunch of homemade toppings (sorry about that, it's so worth it in the end). Just promise me one thing... don't leave out the potato chips. Okay? Deal? Deal!! Enjoy :)

For the Salted Caramel Whipped Cream:

1C Heavy Cream

2T Sugar

½C Dulce de Leche 

Pinch of Salt (or to taste)

1t Vanilla

For the Dulce de Leche Soaking Cream:

1 Can of Sweetened, Condensed Milk

1C Dulce de Leche

1t Vanilla + Bourbon

Pinch of Salt

For the Dark Chocolate Cake:

2 Boxes of Triple Fudge Chocolate Cake

1 Box of Dark Chocolate Pudding

1C Vegetable Oil

6 Eggs, Beaten

2C Heavy Cream (or Buttermilk) + 1C Kahlua Coffee Liqueur

1t Vanilla

1t Salt

1 Bag of Heath Bar Toffee Bits

Cape Cod Ruffled Potato Chips, For Topping

Homemade Chocolate Ganache or Chocolate Syrup, For Drizzling

For the Salty Bourbon Caramel Sauce:

1C Sugar + ¼C Water

½C Heavy Cream

1t Smoked Sea Salt

1T Bourbon

For the Mascarpone Whipped Cream:

8oz Mascarpone Cheese

½C Confectioners’ Sugar

Pinch of Salt

1t Vanilla

1 ½C Heavy Whipping Cream

Directions:

1. Prepping for the Salted Caramel Whipped Cream: The night before you make the cake, heat a small pot over medium-low heat. Add in the heavy cream, sugar, dulce de leche, & a pinch of salt to taste and whisk constantly until the dulce de leche has dissolved into the cream and has become smooth (it should be a light khaki color). Remove the heat from the pan and add vanilla extract. Pour this dulce de leche infused cream into and container and let it chill overnight.

2. Firstly, make sure the cream is thoroughly chilled. Add it into the bowl of a standing mixer, fitted with the whisk attachment, and whip on high-speed until a fluffy, yet thick whipped cream. Season it with some sugar, vanilla extract, and salt if needed (really it’s up to your tastes).

3. For the Dulce de Leche Soaking Liquid:  In a saucepan, heat the sweetened condensed milk over medium heat. Add in the dulce de leche and whisk until it has completely melted into the milk. Add in the vanilla, bourbon, and a pinch of salt and whisk until combined. Turn off the heat and continue whisking.

4. For the Dark Chocolate Cake: In the bowl of a standing mixer fitted with the whisk attachment, add the two boxes of cake mix and pudding mix. Quickly add in the vegetable oil, eggs, heavy cream, coffee liqueur, vanilla, and salt. Mix until everything is just combined and a smooth batter is formed. Spray a 9x13 pan with Pam and pour the cake batter into the prepared pan. Bake at 350 degrees for 30-45 minutes until the cake is cooked through, but not overcooked. Let the cake cool for 20-30 minutes, and then using a straw, poke the cake full with holes and pour the slightly warm dulce de leche soaking liquid over the cake evenly. Let it soak for 4 hours before assembling the rest of it.

5. For the Salted Caramel Sauce: In a large saucepan, bring it up to medium-high heat. Pour in sugar and water, and whisk until the sugar begins to melt and the lumps dissolve. Let this simmer until the sugar begins to turn a light caramel color, at this point add in the salt. Finally, take the pan off the heat, and pour in the heavy cream (once again, it will bubble, but just keep stirring) and stir until it is a smooth, consistent sauce. Add in the bourbon and return the caramel to the heat for another minute or so. Pour this caramel into a bowl and set aside.

6. For the Mascarpone Whipped Cream: In a mixing bowl, combine the mascarpone, confectioners’ Sugar, salt, and vanilla. Stir together until smooth and set it aside. In the bowl of an electric mixer, beat the whipping cream until stiff peaks form. And then, gently fold the whipped cream into the mascarpone mixture until combined.

7. Assembling the Cake: Once the cake has cooled & soaked, sprinkle the top of the cake with half of a bag of heath bar toffee bits. Spread the top with mascarpone whipped cream  + salted caramel whipped cream, and then drizzle with the salted caramel bourbon caramel sauce and chocolate ganache (or store bought fudge sauce). Swirl the two sauces together with the two whipped creams. Once again, sprinkle the top with the other half of the bag of toffee bits. Push the ruffled chips into the whipped cream, so that they stay up and the cake has a jagged top. Again, drizzle the top with more salted caramel sauce + chocolate ganache. Place into the refrigerator and chill for 1-2 hours or until you are ready to serve.

8. Cut the cake into square servings and enjoy!!

Salty Vanilla Bean-Dulce de Leche Iced Coffee with Coffee Ice Cubes

Homemade Salty Vanilla Bean-Dulce de Leche Iced Coffee with Coffee Ice Cubes

Have y'all ever had that perfect iced coffee on a hot summer day? It's really perfection. Nothin' can touch it. Especially when you can put the top down on your convertible and listen to bad 80's music... loudly. Okay, so Starbucks is my life and as much as I love spending $10 on an iced coffee every morning... I could spare to save a few bucks here n' there, so why not make them at home?? It's brilliant actually. Apparently, you can't just boil up your favorite brew, you have to "cold brew" it. This requires  some preparation indeed, but it'll be totes worth it in the end. AND, you'll have enough coffee base to last you a month! I followed the Pioneer Woman's recipe for the Perfect Iced Coffee as a base, it kinda all just took off from there. That's when I decided I wanted to make a salted caramel iced coffee that'll knock your socks off :) You need to find a good caramel-flavored coffee first. I bought an original flavor from The Fresh Market on a whim and fell in love with it, but really any brand will do. After that you have to make the key component to this iced coffee... the Homemade Salty Vanilla Bean-Dulce de Leche Syrup. Dulce de Leche is the elixir of the gods. It's thick, luscious, and deep caramel-y deliciousness. I added a whole mess of vanilla beans and fleur de sel to take it over the top, too. Next, all you have to do is fill a big 'ole glass with coffee ice cubes, a splash of cream, cold brew coffee, and dulce de leche syrup. Stir it all up and plop a spoon in it to make it the perfect summer treat!! Enjoy :)

For the Cold Brew Caramel Coffee:

1lb Caramel Flavored Ground Coffee (I love The Fresh Market’s brand)

8Q Cold Water

For the Salty Vanilla Bean-Dulce de Leche Syrup:

2 Cans of Sweetened Condensed Milk

2 Cans of Evaporated Milk

1-2 Vanilla Beans, Split & Scraped for Seeds

1T Vanilla Extract

Vanilla Bean Fleur de Sel (to taste or as much as you like to make a salty caramel)

For the Iced Coffee:

Prepared Cold Brew Caramel Coffee

Prepared Salty Vanilla Bean-Dulce de Leche Syrup, Chilled

Milk, Half & Half, or Heavy Cream (optional)

Homemade Coffee Ice Cubes

Vanilla Bean Fleur de Sel, For Sprinkling

Directions:

1. For the Cold Brew Caramel Coffee: In a large container, mix ground coffee with water. Cover and allow it to sit at room temperature eight hours or overnight. Line a fine mesh strainer with cheesecloth and set over a pitcher or other container. Pour coffee/water mixture through the strainer, allowing all liquid to run through. Discard grounds. Place coffee liquid in the fridge and allow it to cool. Use it as needed.

2. For the Salty Vanilla Bean-Dulce de Leche Syrup: Caramelize the sweetened condensed milk by pouring the condensed milk into a glass-baking dish. Cover with foil and place dish inside a larger poaching pan. Add water to poaching pan until half way up sides of baking dish. Bake for roughly 2-3 hours or until it has reached a deep caramel color. Using a rubber spatula, spoon this mixture into a mixing bowl. Add in the cans of evaporated milk, vanilla bean seeds, vanilla extract, and salt (to taste). Whisk until smooth and creamy. Pour the mixture into a jar or bottle and refrigerate until chilled. Shake before using.

3. To Make the Iced Coffee: Pack a glass full of coffee ice cubes. Fill glass 2/3 full with caramel coffee liquid. Add healthy splash of half & half, milk, or heavy cream. Add the Salty Vanilla Bean-Dulce de Leche syrup and stir to combine. Taste and adjust half-and-half and/or sweetened condensed milk as needed. Sprinkle with salt and enjoy immediately with a straw!