Homemade Caramel Simple Syrup
User Reviews
4.8
Homemade Caramel Simple Syrup
Description
This caramel simple syrup recipe involves heating sugar and half the water together until fully dissolved and boiling. The mixture is maintained at a steady low boil, allowing caramelization to occur with careful monitoring to achieve a light golden amber color. Around 15-18 minutes of boiling creates a syrup with a balanced caramel flavor without burning.
Hot water is prepared separately and added to the caramelized sugar mixture to thin and dissolve the caramel evenly, reducing the risk of crystallization and splattering. Vanilla extract is stirred in at the end to enhance the syrup’s aroma and depth.
The syrup yields just over three-quarters of a cup and can be used in coffee, cocktails, or drizzled over desserts. It provides an alternative to simple sugar syrup with additional caramel complexity.
Careful temperature management across different stove types—gas or electric—is important to maintain the correct boil rate and prevent burning. Adjust heat as needed to keep the syrup at a consistent low boil throughout the cooking time.
Ingredients
- ¾ cup granulated sugar
- 1 cup water divided
- ½ teaspoon vanilla extract
Instructions
- In a medium saucepan, add the sugar and ½ cup water (optional to whisk together). Heat over medium-high heat until it begins to boil.
- Once the sugar is completely dissolved, reduce the heat slightly, to around medium or medium-low on a gas stove, and medium or still medium-high on electric. Continue to adjust the temperature as needed to keep the mixture at a low boil with bubbles continuously rising to the surface. Please see the video for additional visual guidance if necessary.
- Continue to low boil for approximately 15-18 minutes until a light golden amber color appears. If around the 10-minute mark the boiling slows down, increase the heat. You do not need to stir it, but the pot can be swirled occasionally by gently lifting and turning it in a circular motion.
- While the mixture is simmering, heat the remaining 1/2 cup of water in the microwave or in a small saucepan. Using hot water for the next step will reduce splatters.
- Once the light golden color appears just around the edges of the liquid, remove the saucepan from the heat. It may be hard to see depending on the pan you use and the lighting. Note: do not allow the mixture to continue to boil or it can become too thick or burn quickly - keep your eyes on it!
- Wearing oven mitts, carefully whisk in the remaining (hot) water into the caramel syrup; it will splatter, so be careful. If any syrup hardens, continue whisking and return to heat until it's dissolved again. Stir in the vanilla extract.
- Allow to cool before transferring to an airtight container. You can use it immediately if needed, but it will heat up iced beverages so mix it with milk or espresso first, before the ice. Store in the fridge for up to 2 weeks and use in your favorite beverages or recipes as desired. Enjoy!
Notes
- This recipe yields just over ¾ cup of caramel simple syrup.
- To make salted caramel syrup, stir in fine sea salt starting with ¼ teaspoon after the syrup cools to warm.
- Adjust heat carefully during cooking to maintain a steady low boil, especially noting differences between gas and electric stovetops.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (2 TBSP)
Amount Per Serving
Calories 97 kcal
% Daily Value*
| Serving | 2TBSP | |
| Calories | 97kcal | 5% |
| Carbohydrates | 25g | 8% |
| Fat | 0.1g | 0% |
| Sodium | 2mg | 0% |
| Potassium | 1mg | 0% |
| Sugar | 25g | 50% |
| Calcium | 1mg | 0% |
| Iron | 0.01mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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