Vanilla Caramel Syrup for Coffee or Espresso
Transform your morning coffee or espresso into a café-style treat with this indulgent Vanilla Caramel Syrup. Made from scratch with simple pantry staples like granulated sugar, heavy cream, butter, and a touch of vanilla extract, this homemade syrup brings a rich, velvety sweetness to your favorite hot or iced beverages. The process begins with caramelizing sugar to a deep amber hue, enhanced by creamy and buttery notes, and finished with a pinch of salt for balance. Customize the consistency to your liking by adjusting the amount of water, whether you prefer a thicker drizzle or a pourable syrup. Perfect for flavoring lattes, cappuccinos, or even drizzling over desserts, this luscious syrup is easy to prepare and keeps well in the fridge for up to two weeks—your secret weapon for elevating everyday coffee moments.
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Recipe Information
Ingredients
- 200 grams Granulated sugar
- 60 milliliters Water (for the caramel)
- 120 milliliters Heavy cream
- 30 grams Unsalted butter
- 2 teaspoons Vanilla extract
- 1 pinch Salt
- 60 milliliters Water (for thinning syrup)
Instructions
In a medium-sized heavy-bottomed saucepan, add the granulated sugar and 60 milliliters of water (for the caramel). Stir briefly to ensure the sugar is dampened, but avoid overmixing.
Place the saucepan over medium heat and let the sugar dissolve and cook. Do not stir; instead, gently swirl the pan occasionally to ensure even heating. Watch closely as the sugar turns a deep amber caramel color. This should take about 5-7 minutes.
Once the caramel reaches a deep amber color, carefully remove the pan from the heat. Slowly and carefully add the heavy cream while stirring continuously. The mixture will bubble up rapidly, so proceed with caution.
Stir in the unsalted butter until fully melted and the caramel is smooth.
Add the vanilla extract and a small pinch of salt to enhance the flavor. Stir well to combine.
To thin the caramel for syrup consistency, stir in 60 milliliters of additional water until the desired texture is achieved. If you prefer a thicker syrup, use less water.
Allow the syrup to cool slightly, then transfer it to a clean, airtight container or glass jar. Let it cool completely before sealing.
Store the syrup in the refrigerator for up to two weeks. Reheat gently if it thickens too much.
Nutrition Facts
Calories |
1404 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.7 g | 84% | |
| Saturated Fat | 39.0 g | 195% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 184 mg | 8% | |
| Total Carbohydrate | 201.1 g | 73% | |
| Dietary Fiber | 0.0 g | 0% | |
| Total Sugars | 201.1 g | ||
| Protein | 0.2 g | 0% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 8 mg | 1% | |
| Iron | 0.0 mg | 0% | |
| Potassium | 24 mg | 1% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
