Caramel Syrup is the perfect sweetener for hot or iced coffee or tea. It is easy to make, requires just 3 ingredients, and has a delicious butterscotch flavor. Try it on pancakes, ice cream, or baked goodies too!
We love to add caramel syrup to our coffee for a little extra pizzaz! It tastes better than simple syrup and is great to have on hand to satisfy a sweet craving. The sugar caramelizes resulting in a light syrup with hints of butterscotch.
Make a jar for a better-than-Starbucks latte at home or jar them for friends and family around the holidays. This amber-colored syrup adds a touch of sweetness to your morning coffee. Try it in our Caramel Iced Coffee or Iced Pumpkin Spice Latte!
Jump to:
About Caramel Syrup
- Taste - The caramel syrup is sweet and decadent.
- Texture - It is light and thin making it perfect for blending into hot or iced coffee.
- Effort - All you need to do is dissolve the sugar then mix in the sweetener.
- Time - It takes about 30 minutes total to make.
Ingredients
- Granulated sugar - Granulated sugar gives the caramel its signature sweet flavor. The sugar caramelizes to make caramel and turns the syrup a light amber color.
- Water - Water thins out the sugar mixture to create a light syrupy texture.
- Vanilla extract or vanilla bean paste - Vanilla extract adds complexity and sweetness to the caramel syrup. Use vanilla bean paste for a richer vanilla flavor.
See recipe card for quantities.
Substitutions
- Brown sugar - Use brown sugar instead of granulated sugar for a molasses flavor.
Variations
- Salted caramel syrup - Add a pinch of salt when you add the vanilla extract to make this a salted caramel syrup.
- Coffee caramel syrup - Add coffee extract to create a rich coffee syrup.
- Chocolate caramel syrup - Add chocolate extract to make this a chocolate caramel syrup.
Instructions
- Add sugar and 1 cup water to a small saucepan over medium heat. Stir the mixture until sugar is dissolved, about 5 minutes. Do not let it boil until the sugar has completely dissolved. Once dissolved, cover the saucepan with a lid and boil until the mixture has a light amber color, about 20-30 minutes.
- While the sugar water cooks, heat up ½ cup of water. As soon as the syrup turns a light brown, remove the saucepan from the heat. Carefully stir in water, vanilla, allow to cool, then pour into a sterilized glass jar and seal with a lid. When you are ready to use it, add 1 tablespoon of caramel syrup to your coffee to make your homemade caramel coffee.
Pro-tip: This recipe doesn't use much liquid so you should use a small saucepan instead of a large one to ensure the syrup cooks evenly.
How to Use Caramel Syrup
Once your coffee and syrup are done, add the syrup to the coffee right away then enjoy! If you are making iced coffee, just wait until the syrup cools to room temperature before adding it. If you are looking for a delicious iced coffee recipe, check our Iced Caramel Coffee or Iced Pumpkin Spice Latte. This syrup is also delicious drizzled over fluffy pancakes, scones, or ice cream.
Recipe FAQs
Yes, you can freeze this homemade caramel syrup for up to 3 months. Just make sure to store it in a sanitized air-tight container. When you want to use it again, thaw it at room temperature then warm it the microwave.
Caramel adds a sweet and toasty flavor to the coffee. We love it in most of our coffee drinks.
Starbucks uses its own brand of caramel syrup. Our recipe is tastier and super easy to make.
Yes, you can add this syrup straight to black coffee as a sweetener. Just be sure to mix it in so it is fully incorporated.
Yes, all of the ingredients in this caramel sauce are vegan.
Equipment
This easy caramel syrup recipe requires just a few common kitchen essentials. You will need measuring spoons, a small saucepan, a whisk, and a sanitized dry jar or container for storage.
Storage
Store caramel syrup coffee mixture in a sanitized dry jar at room temperature for 3 days. If you want it to last longer, you can refrigerate it for up to 1 month. When you are ready to use the caramel syrup again after it has been refrigerated, let it reach room temperature or warm it in the microwave to make it silky again.
Cooking Tips
- If the caramel mixture is still thick after adding water, put it on low heat and stir until the water and caramel mixture are incorporated.
- Check on the caramel around the 12-15 minute mark to ensure that it doesn't burn.
- If you are adding the caramel syrup to iced coffee, wait until the syrup gets to room temperature before adding it.
Related Recipes
Did You Like This Recipe?
Love this easy caramel syrup recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card & leave a comment below. Thanks in advance!
How to Make Caramel Syrup for Coffee
Equipment
Ingredients
- 1 cup granulated sugar
- 1½ cups water, divided
- 1 teaspoon vanilla extract or vanilla bean paste
Instructions
- Add sugar and 1 cup water to a small saucepan and cook over medium heat. Stir the mixture until sugar is dissolved, about 5 minutes. Do not let it boil until the sugar has completely dissolved. Once dissolved, cover the saucepan with a lid and boil until the mixture turns amber in color, about 20-30 minutes.1½ cups water, divided, 1 cup granulated sugar
- While the sugar water cooks, heat up ½ cup of water. As soon as the syrup turns a light brown, remove the saucepan from the heat. Carefully stir in water, vanilla, allow to cool, then pour into a sterilized glass jar and seal with a lid. Keep refrigerated for up to one month.1 teaspoon vanilla extract or vanilla bean paste, 1½ cups water, divided
Notes
- Store caramel syrup in a sanitized dry jar at room temperature for 3 days or refrigerate it for up to 3 weeks. When you are ready to use the caramel syrup again, just warm it in the microwave to make it silky again.
- If the caramel mixture is still thick after adding water, put the mixture on low heat and stir until the water and caramel mixture are incorporated.
- Check on the caramel around the 12-15 minute mark to ensure that it doesn't burn.
- Use a small saucepan instead of a large one because there isn't much liquid and the syrup needs to cook evenly.
Leave a Reply