Caramel Simple Syrup
Real caramel simple syrup made by cooking sugar to amber — the coffeehouse caramel flavor with genuine depth and bitterness. For lattes, cold brew, cocktails, and dessert drizzling.
Equipment
Ingredients
- 1 cup granulated sugar
- ¼ cup water
- ¾ cup heavy cream warmed
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon fine sea salt
Instructions
- Add the sugar and water to a heavy-bottomed saucepan.
- Cook over medium heat without stirring until the mixture turns a deep amber color.
- Carefully whisk in the warm heavy cream (it will bubble vigorously).
- Stir in the butter until melted.
- Add the vanilla and sea salt.
- Cool completely before transferring to a jar.
- Storage: Refrigerate for up to 3 weeks.
To Make One Caramel Iced Coffee
- Fill a glass with ice.
- Add 2 tablespoons caramel syrup.
- Pour in ½ cup Cold Brew Coffee Concentrate.
- Add ½ cup milk.
- Stir well.
- Sprinkle with flaky sea salt if desired.
Notes
Do not stir while cooking — swirl the pan only. Target deep amber color — not pale gold, not dark brown. Warm the cream before adding — cold cream can seize the caramel. Add butter while hot so it emulsifies. Vanilla and salt go in last off heat. If caramel seizes when cream is added, return to low heat and stir gently until smooth. Thickens when cold — warm briefly before using. Keeps 2 weeks refrigerated.