Today I’m making caramel syrup for drinks such as caramel macchiato and caramel Frappuccino. Caramel syrup is based on basic syrup: 1 part sugar and 1 part water.
How to Make Caramel Syrup
- 1 cup granulated sugar
- 1 cup water, boiling hot
- 1 teaspoon pure vanilla syrup
- A pinch of salt
First, I’m adding 1 cup of granulated sugar in a thick-bottomed sauce pan. And over medium high heat, I will melt it without water. To successfully melt the sugar without crystals, I will wait without stirring until the sugar starts to melt. Then I will carefully stir until the sugar is completely melted and golden. When the caramel is about to turn into amber, I will quickly remove the pan from the heat and add in 1 cup of boiling hot water. Be very careful. Even though the water is hot, it will bubble and foam up violently. Now the caramel seems to harden but no worries: eventually all the caramel will melt as time goes by. And let sit until it’s sufficiently cooled.
When cooled, add in 1 teaspoon of pure vanilla extract and a pinch of salt. And stir to combine.
Voila, The homemade caramel syrup can be refrigerated for at least 1 month.
Homemade syrup is free of artificial flavors and colors. So if you found the flavor of commercial syrup too strong and artificial, try this recipe at home.
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