Caramel Simple Syrup
This dairy-free caramel simple syrup is delicious when stirred into cocktails and coffee drinks.
Servings 6 ounces
Calories 65kcal
Ingredients
- ½ cup water divided
- ½ cup granulated sugar
- ½ teaspoon vanilla extract
- 1 pinch salt optional for salted caramel syrup
Instructions
- Combine ¼ cup water and ½ cup sugar in a medium saucepan over medium-high heat. Stir just until dissolved, about 5 minutes or so. Once you can’t see any grains, stop stirring.¼ cup water, ½ cup granulated sugar
- Cover and boil, about 3 minutes. Remove the lid and gently swirl the pan (don’t stir) until the mixture is a light amber color. If you see sugar crystals on the sides of the pan, brush them down with a wet pastry brush.
- As soon as the color change occurs, remove from heat immediately. Cool slightly. Stir in the remaining water and vanilla extract.¼ cup water, ½ teaspoon vanilla extract
- If desired, add a pinch of salt for salted caramel syrup.1 pinch salt
- Store syrup in an airtight container in the fridge for up to 1 month.
Notes
Before you begin: Focus on your syrup and don’t allow any distractions. It’s very easy to turn your caramel syrup into burnt sugar syrup. Measure all ingredients out ahead of time. This recipe makes around ¾ cup syrup, but I wouldn’t double it until you’ve mastered this recipe.
This recipe moves quickly. As soon as the caramel syrup turns an amber color, remove it from the heat immediately. It will still cook a little more after you remove it from the heat, which makes it that much easier to burn. Once it’s burnt, you can’t save it and you’ll have to start over. (Ask me how I know!)
Troubleshooting: When you heat the sugar and water together, low heat will dry out the sugar so make sure the heat is set to medium-high. If your syrup crystallizes, add a splash of water, heat gently until the sugar dissolves and start again.
Nutrition
Serving: 1ounce | Calories: 65kcal | Carbohydrates: 17g | Fat: 0.1g | Sodium: 8mg | Potassium: 1mg | Sugar: 17g | Calcium: 1mg | Iron: 0.01mg
