Homemade Caramel Coffee Syrup
This homemade caramel coffee syrup adds real caramel flavor to your favorite coffee drinks. Made with just sugar and water, this simple syrup is ready in about 20 minutes!
Servings 20 Tablespoons
Calories 39kcal
Equipment
- small saucepan
- wire whisk or rubber spatula
Instructions
- In a dry saucepan over medium heat, add the granulated sugar. Let it melt slowly, stirring occasionally. The sugar will first clump together, then gradually turn into a golden-brown liquid. This process takes about 10-15 minutes.
- Once the sugar is fully melted and deep amber in color, slowly whisk in ¾ cup of the hot water, a little at a time. Be careful, as the mixture will bubble and may splatter.
- Continue whisking over low-medium heat until the caramel is fully dissolved into the water and the syrup is smooth. It's ok if the mixture comes back to a simmer during this time, it will help to re-dissolve the sugar. Note: If the sugar seizes up, that's normal. Just bring it back to a simmer and continue to stir until the sugar dissolves again. This may take some time, so whisk in the final ¼ cup hot water if your mixture becomes too thick.
- Remove from heat and let the syrup cool slightly before transferring to a clean glass jar or bottle.
Notes
- Store in the refrigerator for up to two weeks.
- Watch the sugar closely once it starts to brown—it can go from golden caramel to burnt very quickly. If it smells bitter or turns too dark, it has burned, and you’ll need to start over.
- If syrup crystallizes, gently reheat and stir until smooth.
- Stir in 1 teaspoon vanilla extract or a pinch of salt for extra flavor.
Nutrition
Serving: 1tablespoon | Calories: 39kcal | Carbohydrates: 10g | Fat: 0.03g | Sodium: 1mg | Potassium: 0.2mg | Sugar: 10g | Calcium: 0.5mg | Iron: 0.01mg