Maybe just like you, we both love fancy coffees. I hate to say it but one of my vices is getting a nice cup of coffee out. I love adding a touch of caramel to my coffees. I can show you how to save money by making your caramel syrup for coffee from scratch.
I have purchased bottles of caramel syrup from time to time. They can be pricy if you don’t catch them on sale. What if I could show you how to make this an amazing caramel syrup for coffee from scratch? My version is very simple, with just two ingredients. So if you are trying to eliminate corn syrup from your diet, this may be perfect for you. This recipe only uses water and sugar. You could even use organic sugar if you desire.
This caramel syrup tastes just as good as any that you will buy out. When I make a small batch of this syrup, I always store it in the refrigerator. Since this doesn’t have any preservatives, you need to make sure you store this in the refrigerator where it will stay fresh for a couple of months, not that you will have it for that long.
If you have never made caramel syrup before it is a fairly easy process. You need a heavy pan; you want a pan that is going to hold the heat evenly. Be prepared to stir the sugar constantly. Sometimes when we cook we don’t need to be actively involved with the process, this is one of those recipes where you need to be actively involved the whole time. Don’t walk away, burnt sugar isn’t pleasant.
You are going to begin by adding just the sugar to the pot, turn the burner on medium-high heat, and stir constantly. The sugar will begin to melt, and it will begin to turn brown. At this point you will want to add quickly in the boiling water. Stir quickly, and let it cook for another moment or two and then you will have caramel syrup for coffee. Store the caramel syrup in an airtight container in the refrigerator.
Love coffee recipes? Check out many of my other CopyKat Favorites.
Starbucks Pumpkin Spice Latte
How to Make Cold Brew Coffee
International House of Coffee Flavored Coffees
French Vanilla Creamer in 3 Easy Steps
How to make Caramel Coffee Syrup
Ingredients
- 1 cup sugar
- 1 cup boiling water
Instructions
- Heat sugar over medium high heat until it begins to melt. Stir constantly. If the sugar begins to burn, discard, and try again. When the sugar begins to brown quickly stir in boiling water. Stand back, as the mixture may steam. Stir until well blended. Cook mixture for an additional 15 to 30 seconds. Do not let the sugar burn. Remove pot from heat source, and allow mixture to cool before placing in an air tight container.
Lindsay says
Ive tried this recipe twice and each time it comes out smelling like soap. and am not getting the caramel flavor my sartbucks caramel syrup has. Any thoughts on that? Im doing everything exactly as you have and it looks the same, just smell and taste are throwing me off.
Stephanie says
I don’t know what’s going on here, the sugar could smell flat out burnt should it go too far. My question may be was the sugar near anything to pick up another scent? I don’t know how to describe it, but sugar can smell well like sugar. To me, this isn’t a soap flavor. I am guessing when you say something smells like soap, you mean how it is scented like soap.
Carol Mastin says
I think it depends on the type of pan you use: teflon, stainless steel, cast iron. I think at a high hear the Teflon coating could release some soap residue locked on to the coating. Most things have enough flavor that you would not notice it
I used an All-Clad pot since it’s got a very heavy bottom and wouldn’t get too hot and.burn the sugar. First batch I had added a T of brown sugar for some carmel color and flavor and a tsp of butter because when I cook butter and brown sugar it turns into a carmel sauce. I know I left it cooking too long thinking the sugar should ALL melt and look like carmel sauce as that is what BEGAN to happen so I kept cooking. I rechecked the recipe and saw that I was supposed to add he water as soon as it started melting. Since it had cooked so long the water just made big hard globs of sugar carmel colored cement. I stirred it and strained the water off thinking I would end up with a Carmel flavored syrupy something
I added a bit of vanilla and I had some chopped chocolate so I just threw it in there. It melted the chocolate right away. So what I ended up with was a chocolate carmel simple syrup. Lol. It may work well enough in my coffee
Stephanie says
Well that sounds like a happy accident.
Patty says
Also hoping for a sugar free version and no idea how to make it 🙂 For now though I will try the sugar version, looks easy enough!
Marilyn says
Be careful of sugar free sweeteners in homemade foods as they are irritating to the bowel…it can ruin your day…
Foodchemist says
Making sugar free caramel syrup is near impossible at home since you would have to isolate the diacetyl, furan, furanone and maltol compounds from the remaining sugar(These are the compounds that give caramel its complex flavor).
Stephanie says
Thank you for your comment. I know I have read that caramel is highly complex. I tend to stay away from sugar-free recipes. I just don’t understand how they behave.
Olen says
I’m not going to bash this idea, since sugar and water are so cheap that it’s a good one.
But, I think this process can be improved in two ways, versus how the process is describe:
First of all, you don’t seem to realize how much “fire” you are playing with. Sugar caramelizes starting at 320 degrees F. It starts to burn badly at 350 degrees. Adding water at just under the actual boiling point, 212 degrees, to something that is over 100 degrees hotter, can cause more than just some steam…it could cause a literal flash explosion of it. The only reasons why scalded by such an explosion are likely to be that you’re making a small quantity in a relatively large pot and adding the water fast enough to rapidly cool the hot caramel. But, sooner or later you’re gonna get burned!
The better idea would be to add the hot caramelized sugar to the water, not the other way around…perhaps stirring the water, right at the same time, with an inexpensive immersion “stick” blender. (For the chemists among you, this method, as described, is similar to adding water to concentrated acid…which is a “no-no”, and the opposite of how the two should be mixed…always add acid to water, not the reverse).
Also, trying to do this “by eye”, and risking burning the sugar, and wasting it, is silly when candy thermometers are so cheap. No modern cook makes candy or cooks sugar, like this, by trying to judge the right color or judging the “hard crack” stage, and so on.
It’s also better to add a bit of the water to the sugar before heating it. Then, the temperature will rise at a slower, but more controllable rate, as the water evaporates out of the mixture. No candy-maker, that I know of, starts with pure sugar unless they are just caramelizing a few spoonsful in a fry or sauce pan.
Me says
Geez
Jarrod says
Hi,
Do you have any thoughts on preservatives that would allow syrups to be stored at room temperature?
When I make simple syrup (sugar & water) for cocktails, I tend to add a little vodka to help it last… but I think I would prefer not to do that with this.
If you can suggest anything other than alcohol, sodium benzoate, and potassium sorbate, I would really love to hear it.
Thanks!
JD
Stephanie says
I think your vodka might be the better solution. It doesn’t have a lot of taste, but you need to add something to stop the alcohol formation. I believe anything with starch/sugar and water will turn to alcohol. I would want to offer suggestions that an everyday person can find in your everyday grocery store.
dawn wilson says
When ever I click on your recipe it goes straight to some add. I don’t know if this intentional or not, but it is very frustrating.
Stephanie says
The recipe is on this page, it is towards the bottom. It is intentional there are some links to additional content/recipe ideas I wrote for ebay.
Lisa says
The bottle she is holding happens to be the best over the counter quality syrup a person can purchase.
But the one in her hand is pistachio….
; )
Great caramel sauce tip though.
Stephanie says
You are right that was pistachio 😉 I don’t buy caramel syrup anymore.
nate says
Caramel syrup turned out great. Now I want to try pumpkin spice syrup. If I can do that then I’m set
Stephanie Manley says
You might want to check out my Starbucks Pumpkin Spice Latte.
Deb says
Yes, sugar free please!
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Tami says
Oh yes…agreed. I eat low carb and sugar free is important. I do spend a lot of money on the s/f flavored syrups. It would be awesome to make my own.
Stephanie Manley says
I will keep that in mind!
Ambrosia Malbrough says
Clever! I’m going to do this!
Peggy Whitehead says
Thank you Stephanie … I LOVE caramel but would also like to know about the “sugar free” version if possible.
Stephanie Manley says
I will see what I can do.
Stephanie Manley says
What’s your favorite flavor of coffee syrup?
Tami says
Irish Cream!!!
Stephanie Manley says
Thank you for your suggestion!