Homemade caramel syrup is surprisingly easy to make and tastes richer than many store-bought versions. It combines the deep flavor of caramelized sugar with a smooth, pourable consistency that dissolves beautifully into hot or iced coffee. Stored in the refrigerator, it keeps well for several weeks.

Ingredients:

• water	1/4 cup
• vanilla extract	1 teaspoon
• granulated sugar	1 cup
• hot water	3/4 cup
• salt (optional, for salted caramel syrup)	1/4 teaspoon

1. Measure all of the ingredients before you begin. Once the sugar starts caramelizing, the process moves quickly.

2. Heat the 3/4 cup of water until almost boiling and keep it hot. This will be added later.

3. In a medium, heavy-bottomed saucepan, combine the sugar and the 1/4 cup of water.

4. Stir just until all of the sugar is moistened.

5. Place the saucepan over medium heat.

6. Once the mixture begins to simmer, stop stirring. Stirring can cause the syrup to crystallize.

7. If sugar crystals form on the sides of the pan, brush them down with a pastry brush dipped in water.

8. Continue cooking until the syrup turns a deep amber color. This usually takes 8–12 minutes.

9. Remove the saucepan from the heat.

10. Very carefully and slowly pour in the hot water. The caramel will bubble and steam vigorously.

11. Return the saucepan to low heat.

12. Stir until any hardened caramel dissolves completely into the syrup.

13. Remove from the heat.

14. Stir in the vanilla extract.

15. If making salted caramel syrup, stir in the salt.

16. Allow the syrup to cool for about 20 minutes.

17. Pour into a clean glass bottle or jar.

18. Refrigerate after cooling completely. Store in the refrigerator for up to 3–4 weeks.

TIPS & VARIATIONS:

- For a richer caramel flavor, cook the sugar until it reaches a dark amber color, but do not let it burn.

- If the caramel hardens after adding the water, simply continue heating over low heat until it melts again.

- Add 1 teaspoon of espresso powder for a mocha-style caramel syrup.

- Add 1/2 teaspoon of cinnamon for a fall-inspired syrup.

- For vanilla caramel syrup, use 2 teaspoons of vanilla extract.

SERVING IDEAS:

Stir 1–2 tablespoons into hot coffee.

Add to iced coffee or cold brew.

Mix into homemade lattes or cappuccinos.

Drizzle over vanilla ice cream.

Stir into hot chocolate.

Use as a topping for pancakes, waffles, or cheesecake.

BARISTA TIP:

For coffee, let the syrup cool completely before using. Cold syrup blends more smoothly with both hot and iced drinks and develops a deeper caramel flavor after resting overnight. If the syrup becomes too thick after refrigeration, simply let it sit at room temperature for a few minutes or warm it briefly before using.

Caramel Coffee Syrup