Community Pick
Caramel Coffee Syrup
"easy and cheaper than buying it and definitely cheaper than buying a coffee from starbucks! From the joy of cooking
Edit: I would like to point out that this recipe comes from The Joy of Cooking and is, therefore, not a troll. I have made it successfully several times as have other people. If you are having a problem it is possible that you may not be letting the sugar actually dissolve. This process takes several minutes and you will know you have achieved it when the syrup is almost clear and you don't have any granules on the bottom while you stir."
photo by SteveTufaro
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- Ready In:
- 22mins
- Ingredients:
- 4
- Yields:
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1 cup
- Serves:
- 8
ingredients
directions
- mix 1/4 cup water and all sugar in a saucepan over medium-high heat til sugar is dissolved. DO NOT LET IT BOIL UNTIL SUGAR IS DISSOLVED COMPLETELY.
- Turn heat to high and cover and let boil for two minutes.
- Uncover and stir gently while it continues to boil until it turns a nice deep amber color. Remove from heat.
- CAUTION: READ CAREFULLY: Stand back to avoid scalding yourself as mixture will begin to bubble rapidly when you do the next step.
- Add the rest of the water and then when the bubbles settle a bit the vanilla and salt and stir gently to mix. Let cool and it will keep in the fridge for up to six months.
Questions & Replies
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Question ....taste great!! ...What i am doing wrong once it cools i have so many sugar crystals forming on bottom of container i put it in ...smooth as silk through process surup consistancy ... tasts great ...or is that normal.
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How long does it take for the sugar to dissolve? I'm about 18 minutes in and there is still a lot of surgar in there. Am I "allowed" to stir it at this point?
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Is this shelf-stable? How long does it last? -
Can rum or vodka be added to this to make it double strength/shelf stable?
Reviews
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Recipe ratios worked great even with tripling it. IF you make caramel with a thermometer, then I strongly suggest doing the same with this to get consistent results. Have never tried the timing approach, so if that is your thing, keep with it. If you like to boil it slower to bring out more flavor, then all you need to do is watch your temp and adjust your element to meet your needs. Brought my batch up to 285F using cane sugar, and it turned out delicious. Had my additional H2O boiling when adding after a slight cooling (10 degrees) of the syrup. That pinch of salt perfected the batch! Might play around with bringing it up to 300 just to see what the sugar will give me for flavor. Will be using this for a coffee stand, so thanks for the recipe! -
Works well for me. Have made this recipe several times with no failures. Suggest that when you ass the water at the end you add VERY HOT water as this prevents the caramel from cooling too quickly and setting immediately. On the first time I made this had to gently re-simmer to dissolve caramel and water but the hot water works a treat. -
Just made this and it is delicious! Perfect for my iced coffee fix during quarantine lol. It took longer than expected for the mixture to turn an amber color but once it did it went fast! I think it turned out perfectly. Thanks for the recipe!
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Yummy! My husband is not generally a coffee drinker except for Starbuck's. He really liked this syrup mixed with a little milk, comparing it to Starbuck's caramel macchiato. Thank you for this recipe! -
With espresso and steamed milk this syrup makes a coffee that tastes like a caramel macchiato! I will make and use again - can't thank you enough :)
see 24 more reviews
Tweaks
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I found that it was easier to get the sugar to dissolve if you add the 1/4 cup of water and let that heat up and slowly add the 1 cup of sugar while constantly stirring until it dissolves. It turned out great!
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I used the thermometer approach and brought my initial boil to 285F and used cane sugar. All other ingredients were the same. Turned out perfect with a nice Amber color and caramel taste.
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I kept the temperature on medium high the whole time. -
I used 1 cup packed dark brown sugar. Boiled covered for 2 minutes and then used the thermometer method, bringing it to just under 285°F. Because of the brown sugar, you can’t see the color change that you can with regular sugar, which is why I felt it necessary to finish with the thermometer. A retro pop bottle is perfect for dispensing. Spout was purchased at Target. I’m a plain latte drinker. This tweak is for my husband, who loves brown sugar. Aprox. 36gms of syrup, 6 oz. milk and 2 double shots of espresso for his morning caramello. -
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I loved this recipe, I made it today but instead of sugar I used coconut palm sugar and it turned out fabulous!!! Thanks for sharing this recipe!!
RECIPE SUBMITTED BY
Hi I am a new mom. I have a 10 week old Daughter named Annabelle who is the love of my life right after my husband Darin who is in the USAF. I have no formal training but I was a cook at the officer's club on base for over a year and I learned a lot and loved it. My favorite cookbook is the joy of cooking.
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