Description
This homemade caramel simple syrup is a rich and flavorful sweetener perfect for beverages and desserts. Made by carefully caramelizing sugar and blending it with water and vanilla extract, it provides a smooth amber syrup that adds depth to iced coffees, cocktails, and more. Easy to prepare on the stovetop with simple ingredients, this syrup can be stored in the fridge for up to two weeks.
Ingredients
Ingredients
- ¾ cup granulated sugar
- 1 cup water (divided)
- ½ teaspoon vanilla extract
Instructions
- Combine Sugar and Water: In a medium saucepan, add the sugar and ½ cup of the water. You can whisk them together if you like, then place the pan over medium-high heat until the mixture begins to boil.
- Dissolve Sugar and Adjust Heat: Once the sugar has completely dissolved, reduce the heat slightly to maintain a low boil—medium or medium-low on gas stove or medium to medium-high on electric. Adjust temperature as needed to keep bubbles continuously rising to the surface for even caramelization.
- Simmer to Caramelize: Let the syrup simmer for 15-18 minutes until it reaches a light golden amber color. If boiling slows around 10 minutes, increase heat to maintain steady bubbling. Avoid stirring; instead, gently swirl the pan occasionally to blend.
- Heat Remaining Water: While simmering, warm the remaining ½ cup water in the microwave or small saucepan to reduce splattering when added to the hot caramel.
- Remove from Heat at Color Change: When you see a light golden color appearing around the edges, promptly remove the pan from heat. Do not let it continue boiling to prevent burning or thickening too much.
- Add Water Carefully: Wearing oven mitts, slowly whisk the hot remaining ½ cup water into the caramel syrup. It will splatter, so proceed cautiously. If the syrup hardens, continue whisking and gently reheat until dissolved again. Then stir in the vanilla extract.
- Cool and Store: Allow the syrup to cool before transferring it to an airtight container. It can be used immediately, but if mixing with iced drinks, combine with milk or espresso first to avoid clumping. Store refrigerated up to 2 weeks.
Notes
- Use caution when adding hot water to the caramel as it will splatter.
- Do not stir the caramel syrup while boiling to avoid crystallization; swirling is preferred.
- If syrup hardens after adding water, gently reheat and whisk until smooth.
- Store in an airtight container in the fridge for up to two weeks.
- Best used by mixing with warmer liquids before incorporating into iced drinks.
- Prep Time: 3 minutes
- Cook Time: 16 minutes
- Category: Syrup
- Method: Stovetop
- Cuisine: American
