Caramel Syrup Recipe for Coffee and More
There’s something about homemade caramel syrup that makes your coffee, oatmeal, or dessert taste extra special. With just a few simple ingredients, you can prepare a rich, golden syrup that’s both versatile and delicious. This caramel syrup recipe is easy to follow, but it does require a little patience and attention since sugar can burn quickly if left unattended.
Why Make Your Own Caramel Syrup?
Store-bought syrups often contain unnecessary additives, but when you make your own at home, you know exactly what’s in it. This version uses just sugar, water, and a pinch of salt for balance. The result is a smooth, glossy syrup with a deep caramel flavor that pairs beautifully with coffee. I love drizzling it into a hot latte or stirring it into overnight oats for a touch of sweetness.
Tips for Success
When making caramel, it’s important to remember two things: sugar burns very fast, and melted sugar is dangerously hot. Always keep an eye on the saucepan while the sugar is melting, and never walk away from the stove. Once it begins to liquify, things move quickly, so be prepared to add the water gradually and stir carefully. Also, be mindful not to splash hot caramel on your skin, as it can cause serious burns.
Another useful tip is to use a heavy-bottomed saucepan, which helps the sugar melt more evenly. Resist the urge to stir while the first half of the sugar is melting—you’ll get a smoother syrup if you just let it dissolve on its own before adding the rest.
For a deeper understanding of the science behind caramelization, including how sugar molecules break down and re-form during heating, check out this article from ScienceABC: Why Does Sugar Turn Brown When Melted?.
Variations and Other Uses of Caramel Syrup
The beauty of this caramel syrup recipe is that you can easily adapt it. For a deeper flavor, you can let the sugar darken slightly more before adding water—just be careful not to cross the line into bitterness. If you want a salted caramel version, simply increase the amount of salt a little. A splash of vanilla extract added at the end is also a great way to elevate the flavor.
Beyond coffee and oatmeal, this syrup is wonderful drizzled over pancakes, waffles, or ice cream. You can even use it to sweeten cocktails, homemade lemonades, or as a glaze for roasted nuts. It’s a versatile kitchen staple that adds a warm caramel note wherever you need it.
Pairing Suggestion
For a delightful breakfast or dessert, try combining this caramel syrup with homemade applesauce. The sweet and tangy flavors complement each other beautifully. You can find my simple and delicious applesauce recipe here: Homemade Applesauce Recipe.
If you haven’t tried making your own caramel syrup yet, this is the perfect place to start. Scroll down for the full homemade caramel syrup recipe and the video to see exactly how I make it step by step!
Once you try this caramel syrup, you’ll find yourself adding it to everything – from your hot or iced coffee and oatmeal to pancakes, waffles, and even desserts.
I use a kitchen scale for this caramel syrup recipe to ensure accuracy, so the measurements are given in grams rather than cups.
Caramel Syrup
Ingredients
- 100 g sugar divided in two
- 1/4 tsp salt
- 58 g water
Video
Instructions
Step 1: Prepare the sugar
- Place half of the sugar into a saucepan. In a small bowl, combine the remaining sugar with the salt and set aside.
Step 2: Melt the sugar
- Heat the sugar in the saucepan over low–medium heat. Do not stir—let it melt slowly while keeping a close eye on it to prevent burning.
Step 3: Add the water
- Once the sugar is fully melted, carefully and gradually add water while stirring. Be cautious, as the hot sugar may bubble and splatter.
Step 4: Add the remaining sugar
- Stir in the sugar and salt mixture. Continue cooking and stirring until all the sugar has dissolved and the syrup is smooth.
Step 5: Finish and cool
- Remove the saucepan from the heat immediately to avoid burning. Pour the syrup into a heatproof jar and let it cool before refrigerating.
Notes
- Use a heavy-bottomed saucepan to help the sugar melt evenly.
- Sugar melts and burns quickly, so watch it closely while cooking.
- Be careful when adding water—hot sugar can bubble and splatter. Avoid contact with skin.
- For a variation, add a splash of vanilla extract at the end for extra flavor.
- To make salted caramel syrup, increase the pinch of salt slightly.
- This syrup is versatile: perfect for coffee, oatmeal, pancakes, waffles, ice cream, or as a drizzle over desserts.
- Store in a sealed jar in the refrigerator; it will keep for several weeks.