Caramel Macchiato {Copycat Recipe}

Make the Caramel Sauce:

1. Have all the ingredients in place including hot mitts and a glass jar or heat-safe container nearby. You’re working with boiling sugar and your full attention on the recipe is necessary.
2. To a medium/large high-sided saucepan (use a pan much larger than you think you’ll need because the sauce will bubble very vigorously at the end), add the sugar, water, corn syrup and bring to a boil over high heat, whisking until sugar has dissolved.
3. Allow the mixture to boil for 5 to 9 minutes, or as necessary, for it to turn caramel-colored, at which point it could be smoking slightly. The final stage where the mixture turns from pale amber to that perfect shade of caramel can go quickly, in less than 30 seconds, so keep a watchful eye and don’t let it burn or you'll have to start over. Throughout the boiling time, you can swirl the pan gently or whisk the mixture every minute or so, but the less the sugary mixture gets on the sides of the pan, the better in preventing crystallization in the final sauce. Tip - If you're unsure and you're going to err on under or overcooking the caramel, undercook it. Overcooking results in caramel hard candy, not caramel sauce.
4. As soon as the sauce has turned caramel-colored, reduce the heat to low.
5. Very carefully and slowly, add the heavy cream. Stand back because mixture will bubble up considerably.
6. Optionally, and very carefully, add the vanilla and optional salt, to taste. Stand back because mixture will bubble up again.
7. Whisk until sauce is smooth and combined, and let it boil another 1 minute, which helps thicken it up.
8. Transfer sauce to glass jar or heat-safe container (easiest to pour into a 2-cup measuring cup and then easily pour into glass jar). Allow sauce to cool uncovered to room temperature; sauce thickens considerably as it cools. Sauce will keep airtight at room temp for at least 1 month; set extra sauce aside. If sauce sets up overly firm or your kitchen is cold, zap it in the micro for 10 seconds to loosen it.
9. Optionally, drizzle about 1 to 2 tablespoons of caramel sauce over the interior surface of a coffee mug. Skip this step if you don't prefer a lot of caramel. Set mug aside.

Make the Coffee:

1. Prepare the espresso or coffee and pour into the mug. Note - I find the drink is sweet enough with just the caramel and the whipped topping but if you think you want additional sweetener/sugar, add it now and stir to combine; set mug aside.
2. If you have a milk frother, use it here. If not, add the milk to a glass measuring cup or other microwave-safe container and heat for about 1 minute on high power, or until milk is very warm but not boiling; alternatively this can be done on the stovetop. Whisk the milk for about 15 seconds to froth it up a bit.
3. Add the warmed milk to the mug to taste, top with CocoWhip, drizzle with caramel sauce to taste, and serve immediately.  Drink is best warm and fresh.