Homemade Caramel Syrup for Coffee (Caramel Simple Syrup)
Learn how to make caramel syrup for coffee. It's quick and easy plus homemade caramel simple syrup will save you a small fortune compared to buying takeout speciality coffee or a bottle of store-bought syrup. Makes approximately 280ml of caramel syrup.
Servings: 9
Calories: 98kcal
Equipment
- 1 Small heavy-based saucepan Go for the size up from a milk pan (mine measures 7 inches/ 18cm in diameter). If you double the recipe, use a larger pan.
Ingredients
- 225 g Caster sugar
- 150 ml Water very hot
- 1½ Teaspoons Vanilla extract optional
- ⅛ Teaspoon Sea salt a large pinch
Instructions
- Put the kettle on to boil.
- Put the sugar into a heavy-based saucepan in a level layer. Place the pan over a low-medium heat and cook gently until the sugar turns liquid. Avoid stirring it until most of the sugar has dissolved (it will take around 5-10 minutes).
- Once the liquid is deep amber in colour slowly pour in very hot water (from the recently boiled kettle). The caramel may splutter and clump together as the wateris added.
- Put the pan back over the low-medium heat and stir until the syrup is smooth again. Take off the heat and after 5 minues stir in the vanilla extract and salt.
- Leave the syrup to cool then decant into a bottle.
Notes
- Don’t be tempted to turn the heat up to cook the caramel faster. It will most likely cook unevenly and end up burnt.
- If your syrup is cooking too quickly, plunge the base of the pan into cold water to quickly cool it (ensuring no water enters the pan). Then pop it back on the hob to cook but at a lower heat
- Do not taste the caramel as it cooks – it is molten liquid and will cause a severe burn.
- On that note, do not let small children get involved in making this recipe.
- If your syrup burnt it’s likely that it was cooked at too high a temperature or for too long. Sadly, it is not possible to save burnt syrup – it will always taste bitter and burnt. Try cooking the next batch at a lower temperature.
- To make salted caramel syrup simply grind some sea salt in a pestle and mortar and stir it into the caramel simple syrup when you add the vanilla extract. Exactly how much salt to add will depend on your personal preferences. Anything between 1- 1 ½ teaspoons of sea salt will work.
Nutrition
Calories: 98kcal | Carbohydrates: 25g | Fat: 0.1g | Sodium: 33mg | Potassium: 1mg | Sugar: 25g | Calcium: 1mg | Iron: 0.01mg
