This Caramel Simple Syrup is sweet, rich, and so delicious. It is easy to make, tastes way better than store-bought syrup, and goes great in morning coffee, bubble teas, and evening mocktails. Add a pinch of salt to make it a salted caramel syrup.
For more simple syrup recipes, take a look at these!
I am known as being obsessed with syrups, no for real. Right now I have 4 in my refrigerator and on my desk I have a sticky note of 6 to 8 recipe ideas I want to try. Oh and in my cold brew coffee next to me it is the sweetener. It is safe to say I am a homemade simple syrup enthusiast and I hope to make you one too!
4 Reasons To Make Caramel Syrup At Home
- Tastes so much better than store-bought syrups.
- It’s quick, easy, and a fun afternoon activity.
- They are very versatile and have a multitude of uses.
- Doesn’t contain all the artificial flavors, chemicals, and garbage store-bought syrups do.
Need I say more? Let’s make it!
Ingredients In Caramel Simple Syrup
- Sugar: Use granulated or cane sugar, it results in the best tasting syrup.
- Water: Some people prefer filtered water when making simple syrups, but tap water is fine.
- Vanilla Extract: Gives the syrup deep flavor notes. Make sure you use high quality vanilla, it makes all the difference.
- Salt: This is optional, add it if you want Salted Caramel Syrup.
How To Make Caramel Simple Syrup at Home
This is a short summary, the recipe card below will have more details.
- ADD the sugar and half of the water to a small saucepan.
- HEAT the mixture over medium heat until the sugar has dissolved and the syrup turns a light amber color (this takes around 10 minutes). DO NOT, I repeat do not, stir the mixture at all.
- POUR the remaining water, vanilla extract, and salt (optional) into the mixture and stir until combined. Bring the mixture up to a boil before removing it from the hit.
- COOL the caramel syrup to room temperature before using.
Always store simple syrup in the refrigerator and in an airtight container or jar. It will keep for up to three months this way, just give it a shake before you use it.
You can also freeze simple syrup into cubes and place them in a gallon bag for up to a year. I like to pop them in my warm coffee or tea, it cools it down just enough and sweetens it just enough too.
Ways to Use Caramel Syrup
Once you taste this, you are going to want to put it in and on everything. Here are a few ideas to inspire you:
- to sweeten coffees and teas
- in mocktails or craft cocktails
- over fruit salads
- to glaze pies & tarts
- to moisten cake layers and quick breads
- make your own sweet cream or flavored whipped cream
- as part of a holiday gift
- pour it over ice cream or yogurt
Or use it in these recipes:
- Caramel Milk Tea
- Espresso Martini Mocktail (substitute the simple syrup)
- Apple Cider Sangria Mocktail (substitute the simple syrup)
- Earl Grey Milk Tea (substitute the simple syrup)
- Apple Crumble Tart (brush it over the apples after the tart has baked)
- Apple Cider Mule Mocktail (add a splash for another level of flavor)
- Caramel Affogato (add some to the espresso before pouring over the ice cream)
Frequently Asked Questions About Caramel Syrup
I recommend using 1 to 2 tablespoons of syrup for every 1 cup of liquid. You can then test the level of sweetness and add more if you need too. Adding much more than 2 tablespoons will make your drink super sweet and sugary.
This recipe makes 1 1/2 cups of syrup. If you add 2 tablespoons to a drink, it will make around 12 drinks.
If you want this recipe to be a salted version, just add the salt in with the vanilla. So simple yet so delicious!
More Simple Syrup Recipes You Might Enjoy:
- Cinnamon Simple Syrup
- Simple Syrup
- Vanilla Simple Syrup
- Cardamom Syrup
- Strawberry Simple Syrup
- Jalapeno Simple Syrup
- Grenadine (Pomegranate Simple Syrup)
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Caramel Simple Syrup
- 1 cup granulated sugar
- 1 cup water; divided
- 1 teaspoon vanilla extract
- ½ teaspoon salt; optional for Salted Caramel Syrup
- To a small saucepan add the sugar and half of the water.
- Over medium high heat, allow the sugar to completely dissolve and come to a boil. Without stirring, allow it to cook for 10 minutes and turn an amber color.
- Pull the pot off of the heat and pour in the other half of the water and the vanilla extract (add the salt here for salted caramel syrup).
- Place it back on the stove and stir until it comes to boil. Remove from heat, cover with a lid, and allow the Caramel Simple Syrup cool to room temperature.
- Pour into an airtight glass bottle or container and refrigerate.
- Refrigerated, in an airtight container or jar, up to three months.
- Frozen in cubes, in an airtight container or bag, for up to one year.
If you make my Caramel Simple Syrup, don’t forget to leave this recipe a rating, comment, or like. Tag me on social media using the hashtag #EntirelyElizabeth when sharing your own personal photos making this recipe. I would love to see your version and know your thoughts!