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 coffee. 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.
How to make Caramel Coffee Syrup
- 1 cup sugar
- 1 cup boiling water
- 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.