Caramel Syrup
This homemade caramel syrup recipe is quick, easy, and made with just sugar, water, and a little salt. It’s perfect for sweetening coffee, drizzling over oatmeal, pancakes, or desserts, and can be customized with vanilla or extra salt for a salted caramel twist.
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
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.