Caramel syrup has a warm, sweet taste that can’t be beat. And let me tell you, handmade is so much better than store-bought!
This caramel syrup will quickly become a family favorite, whether you pour it over pancakes, stir it into your coffee, or use it as a dip for apple slices.
It tastes amazing, is easy to make, and only needs a few basic ingredients.
Let’s get going!
Ingredients
- 1 cup of sugar
- ½ cup of water
- 2 tablespoons of butter without salt
- ½ cup of heavy cream at room temperature
- 1 teaspoon of vanilla extract
- A little bit of salt (optional for people who like salted caramel)
Tools
- Small pot
- A wooden spoon or a silicone spatula
- Cups and spoons for measuring
- A jar that can handle heat for storage
Tips and Variations
No heavy cream? If you use half-and-half, the caramel will be a little thinner.
Dairy-free options: Instead of butter and cream, use plant-based options like coconut cream and vegan butter.
Want a stronger taste? You might also use brown sugar instead of white sugar or add a little molasses.
Important Notes
- Be patient! Don’t stir the sugar while it’s melting; it could crystallize and spoil the smooth smoothness. If you need to, just gently swirl the pan.
- The cream must be at room temperature. If you put cold cream on hot caramel, it can harden. So, let the cream sit on the counter for 15 to 20 minutes before you start.
- Watch out! Caramel is very, very hot, so keep little hands away from the stove at this point.
- Make your caramel your own. For a salted caramel twist, add a little bit of sea salt at the end!
- Make twice as much. It looks great while stored, and it’s so useful that you’ll want more.
Instructions
- Put the sugar and water in a small pot and stir. Don’t stir the sugar while it heats up over medium heat; it should dissolve and turn a rich amber color (approximately 8–10 minutes). If you need to, gently swirl the pan to make sure the melting is even.
- Add the butter gently when the sugar is a rich golden color. Keep stirring as the butter melts into the caramel.
- Take the pan off the heat and slowly pour in the heavy cream while stirring. Be careful—this step can make the caramel bubble up! Stir until everything is smooth.
- If you choose, add the vanilla extract and a little salt. Before putting the caramel in a jar, let it cool down a bit.
Storage and Usage
You can make this syrup a week in advance and keep it in the fridge. If it gets too thick, you may gently reheat it in the microwave or on the stove.
You may keep homemade caramel syrup in the fridge for 1 to 2 weeks in an airtight jar. When it’s cold, it might get a little thicker. Just heat it up in the microwave or on the stove for a few seconds, and it will be as good as new!
Final Thoughts
Making your own caramel syrup is so easy, and it makes everything taste better.
This syrup is sure to become a favorite in your family, whether you use it to make your morning coffee extra special or drizzle it over a dessert.
I’d love to know how you use it. Please leave a comment below and tell me your favorite method to eat caramel syrup! 😊