I still remember the day I calculated how much I spent on fancy coffee shop drinks each month. The number was so shocking that I immediately started looking for ways to recreate that coffee shop experience at home. The game-changer? Learning to make this silky, amber-hued caramel syrup.
What began as a money-saving experiment quickly became a Sunday morning ritual. The magical transformation of simple sugar into a complex, aromatic syrup is almost meditative—watching clear crystals melt into a golden pool and deepen to the perfect caramel shade. The best part? This two-ingredient wonder costs pennies but tastes as luxurious as the bottles selling for $8+ at specialty stores.
Whether you’re trying to trim your coffee budget or avoid the artificial ingredients in store-bought versions, this homemade caramel syrup transforms your morning cup into a café-worthy indulgence without the hefty price tag.
Table of Contents
Why You’ll Love This Recipe
- Budget-Friendly: Makes approximately 1 cup of syrup for less than $1
- Pure Ingredients: Just sugar and water—no corn syrup, preservatives, or artificial flavors
- Customizable Intensity: Control the depth of caramel flavor by adjusting cooking time
- Versatile Uses: Perfect for coffee, desserts, and other beverages
- Quick Process: Ready in just 20 minutes with minimal active cooking time
Ingredients for this Caramel Simple Syrup Recipe
- White granulated sugar – Forms the base of the syrup and caramelizes to develop the rich, complex flavor
- Water – Dissolves the sugar and creates the proper syrup consistency
Equipment Needed
- Heavy-bottomed saucepan (the heavier, the better for even heat distribution)
- Long-handled wooden spoon or heat-resistant silicone spatula
- Glass jar or bottle for storage
- Measuring cups
- Heat-resistant brush for cleaning sugar crystals (optional)
How to Make Homemade Caramel Coffee Syrup
- Heat-resistant brush for cleaning sugar crystals (optional)
Step-by-Step Instructions
- Prepare your workspace: Have all equipment ready before starting. Once the caramelization process begins, you’ll need to pay constant attention. When adding water to the hot caramel, position yourself near the sink for safety.
- Combine ingredients: In a heavy-bottomed small saucepan, combine 1 cup of granulated sugar with just enough water to give it the consistency of wet sand (approximately 1/4 cup). The exact amount of water may vary slightly.
- Heat the mixture: Place the saucepan over medium heat. Give the sugar mixture one good stir to ensure even distribution, then avoid further stirring, which can cause crystallization.
- Monitor the caramelization: The sugar will dissolve completely as the mixture heats. Allow it to come to a gentle boil without stirring. Occasionally, swirl the pan gently to ensure even cooking.
- Watch for color changes: The clear sugar solution will gradually begin to take on color, first pale gold, then amber, and finally a rich caramel brown. This process takes approximately 8-10 minutes. Never leave the pan unattended—the transition from perfect caramel to burnt sugar happens quickly!
- To achieve the desired color, carefully remove the syrup from the heat once it reaches a deep amber color (like the color of a copper penny). The darker the color, the more intense the flavor, but be careful not to let it burn.
- Add water safely: Standing back and with your face turned away, slowly add 1 cup of hot water to the caramel. CAUTION: The mixture will bubble and steam vigorously—this is why we do this over the sink. Use your long-handled spoon to stir carefully until the bubbling subsides.
- Return to heat: If some caramel has hardened after adding water, return the pan to low heat and stir gently until it dissolves completely and the syrup is smooth.
- Cool completely: Allow the syrup to cool to room temperature before transferring to a clean glass jar or bottle.
- Store properly: Seal tightly and refrigerate for up to two months.
Continue to cook the sugar mixture until it reaches the desired color. Never leave the saucepan unattended. In a minute or two, the sugar mixture can go from a light amber color to a burned one very quickly.
This caramel syrup tastes just as good as any that you will buy.
Is caramel syrup the same as simple syrup?
Both have the same ingredients (water and sugar), but caramel syrup is different because the sugar is cooked and caramelizes during cooking. This process gives the syrup the unique flavor we all love.
Safety Tips for working with caramel or caramel syrup
This recipe has one step it: you must be very alert, and that is when we combine the caramelized sugar and the water.
I suggest that you perform this task over your sink. Do not place your face directly over the pot when adding water.
Also, use a heat-resistant spatula or a wooden spoon when stirring your caramel syrup. Metal utensils conduct heat and may become warm.
Tips for Making and Storing this Caramel Coffee Syrup Recipe
- To prevent your sugar from recrystallizing, add a few drops of lemon juice after the sugar mixture comes to a boil to prevent it from clumping.
- Store in the fridge. Unlike store-bought caramel syrups, this version has no preservatives to keep it shelf-stable. That means you need to store it in the refrigerator. It should last for at least a week or two. If you want, you can add a teaspoon of vodka to help preserve it a little longer.
Other ways to use caramel syrup, in addition to caramel coffee
This syrup is skinny, so it is excellent to add to beverages. Here are a few more ideas for what you can do with your homemade caramel syrup.
- Make your own Caramel Latte.
- Use in cocktails
- Add to a vanilla milkshake.
- Use as a topping for pancakes, French toast, or waffles instead of maple syrup
- Add to your favorite hot chocolate
- When making a cake, brush a little of this mixture over it before you frost it. It will give your cake extra flavor and keep it very moist.
Love coffee recipes? Check out these copycat favorites
- Hot Caramel Macchiato
- Pumpkin Spice Starbucks
- Starbucks Berry Drink
- Starbucks Cafe Mocha
- Flat White from Starbucks
- Frappuccino Caramel Starbucks
- Homemade Mocha Iced Coffee
- Coolatta Dunkin Donuts
- Dunkin Donuts New Iced Coffee
- How to Make Cold Brew
More Homemade Coffee Flavorings
Be sure to take a look at more of my easy drink recipes and popular copycat recipes.
Homemade Caramel Syrup for Coffee
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 the mixture to cool before placing in an airtight container.
I’ve tried looking all over the internet and I can’t find a clear answer to this question, do you have to use granulated sugar or can you use cane sugar for this recipe?
So I think you are asking can I make this with sugar made from things other than sugar cane. I made it with granulated sugar made from beets. So, I would answer your question as yes, you can make it with granulated sugar.
Just made this. Very good.
I tried another recipe before this one and it failed two times. The mixture would boil then turn back into sugar. This one worked great the first time and tastes lovely. Mine didn’t come out as dark as the video but I was worried about burning it. I will make again and probably let it melt a little longer. Thank you!
That it worked for you!
I’m excited to try this recipe! Any thoughts on how long it can be stored? I’d like to make this once a week if it will last 7 days…?
In the fridge about 10 to 14 days. You could stretch it a bit more by adding a teaspoon of vodka to the syrup. This will help keep things from going in there.
I love caramel syrup for coffee, It taste delicious. Thank you for sharing the recipe of this. I’m excited to try this recipe.
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.
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.
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
Well that sounds like a happy accident.
Are you using a nonstick pot to make it? After time, nonstick breakdown and will develop a soapy taste and scent. I have slowly been eliminating all our nonstick cookware and upgrading to stainless. I recently had a large nonstick pot that left our pasta tasting like soap. I thought I was crazy, but when it did it again with potatoes the next time I used it, I did some research and learned this is fairly common with nonstick cookware. In my opinion, one more reason to get away from the toxins associated with it.
If you are not using nonstick cookware, I have no thoughts on what could be causing this!!! But I do hope you figure it out! Best of luck!
Wow, lots of great information in here! I am going to read more about this.
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!
Be careful of sugar free sweeteners in homemade foods as they are irritating to the bowel…it can ruin your day…
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).
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.
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.
Geez
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
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.
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.
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.
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.
You are right that was pistachio 😉 I don’t buy caramel syrup anymore.
Caramel syrup turned out great. Now I want to try pumpkin spice syrup. If I can do that then I’m set
You might want to check out my Starbucks Pumpkin Spice Latte.
Yes, sugar free please!
ᴍᴏɴᴇʏ ɪs ᴠᴇʀʏ ɪᴍᴘᴏʀᴛᴀɴᴛ ғᴏʀ ᴇᴠᴇʀʏ ᴘᴇʀsᴏɴ.I ᴇᴀʀɴ ᴀ ʟᴏᴛ ʟᴏ ᴍᴏɴᴇʏ ᴛʜʀᴏᴜɢʜ ᴏɴʟɪɴᴇ ᴊᴏʙs.I ᴇᴀʀɴ ᴀᴛ ʟᴇᴀsᴛ 90$ ᴘᴇʀ ʜᴏᴜʀ,I ᴡᴏʀᴋ ᴀᴛ ʟᴇᴀsᴛ 5 ᴛᴏ 6 ʜᴏᴜʀs ᴀ ᴅᴀʏ ᴀɴᴅ ғᴜʟғɪʟʟ ᴍʏ ᴀʟʟ ɴᴇᴄᴇssɪᴛɪᴇs.ɪғ ʏᴏᴜ ᴀʟsᴏ ᴄᴀɴ ɢᴇᴛ ᴀɴ ᴏɴʟɪɴᴇ ᴊᴏʙ ᴘʟᴢ ᴠɪsɪᴛ ᴛʜᴇ sɪᴛᴇ ɢɪᴠᴇɴ ʙᴇʟᴏᴡ…..
——–> www．cashtime10．com
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.
I will keep that in mind!
Clever! I’m going to do this!
Thank you Stephanie … I LOVE caramel but would also like to know about the “sugar free” version if possible.
I will see what I can do.
What’s your favorite flavor of coffee syrup?
Irish Cream!!!
Thank you for your suggestion!