How to Make Caramel Syrup

Co-authored by Jessica Gibson

Last Updated: October 8, 2020 Tested

If you love the salty sweet flavor of caramel in your morning coffee, cook a batch to have on hand at home. Combine sugar and water with a few simple ingredients and heat them until the sugar dissolves. Once you've cooled the syrup, stir it into coffee or cocktails. If you'd like a creamier caramel to pour over ice cream or baked goods, include butter and buttermilk. Drizzle this warm syrup over food to make an instant treat and enjoy!

Ingredients

Simple Caramel Syrup

1 cup (200 g) of granulated sugar
³ ⁄ ₄ cup (180 ml) of water, divided
1 teaspoon (4.9 ml) of corn syrup
1 teaspoon (4.9 ml) of vanilla extract
1 pinch of salt

Makes 1 cup (316 g) of caramel syrup

Creamy Caramel Syrup

4 tablespoons (56 g) of unsalted butter
1 cup (200 g) of granulated sugar
1 cup (240 ml) of buttermilk, divided
1 tablespoon (15 ml) of light corn syrup
1 pinch of salt
1 teaspoon (4.9 ml) of vanilla extract

Makes 1 cup (316 g) of caramel syrup

Method 1

Method 1 of 2:

Simple Caramel Syrup

Set a small, heavy pot on the stove and put 1 cup (200 g) of granulated sugar into it. Add ¹ ⁄ ₄ cup (59 ml) of the water and 1 teaspoon (4.9 ml) of corn syrup. ^{[1]
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Did You Know? Corn syrup will prevent the caramel syrup from crystallizing as it's stored. If you don't want to use corn syrup, substitute a squirt of lemon juice or a pinch of cream of tartar. These will also prevent the syrup from crystallizing.
Continue to stir the mixture with a wooden spoon, so the sugar dissolves and the ingredients combine. This should take 2 to 3 minutes. ^{[2]
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3
Cover and boil the syrup for 2 to 3 minutes. Turn the burner to medium and put the lid on the pot. Let the caramel syrup boil for 2 to 3 minutes without uncovering or stirring it.
- The sugar will start to caramelize as it boils.
4
Uncover and boil the syrup for 1 to 2 minutes. Use oven mitts to lift away the lid and keep the burner turned to medium. Use the wooden spoon to constantly stir the caramel syrup until it turns a pale brown color. ^{[3]
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- Caramel cooks quickly, which is why it's important to stir it continuously and not walk away from it.
5

Turn off the burner and remove the pot. To stop the caramel from cooking, turn off the burner and carefully move the pot to a different burner. If you leave the pot on the hot burner, the caramel will continue to cook even though the burner is turned off. ^{[4]
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6
Stir in the remaining ¹ ⁄ ₂ cup (120 ml) of water. Slowly stir in the rest of the water so the caramel doesn't splash out or splatter. ^{[5]
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- The water will thin the caramel to make it even more syrupy.
7
Stir in the vanilla and salt before you cool the syrup. Add 1 teaspoon (4.9 ml) of vanilla extract and 1 pinch of salt. Stir until they're combined with the caramel syrup. Then let the syrup cool to room temperature before you pour it into a clean storage container.
- If you prefer a stronger salted caramel flavor, add more salt according to your taste.
8
Use the caramel syrup in your favorite drinks and cocktails. Try stirring 1 to 2 tablespoons (15 to 30 ml) of the syrup into your drink. Then put the container of caramel syrup into the refrigerator. Use it within 2 months for the best flavor. ^{[6]
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- You can also sweeten hot drinks, such as apple cider or hot cocoa, with the caramel syrup.
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Method 2

Method 2 of 2:

Creamy Caramel Syrup

1
Melt the butter over medium-high until it begins to bubble. Put 4 tablespoons (56 g) of unsalted butter into a deep pot on the stove. Turn the burner to medium-high and stir the butter occasionally until it melts and starts to bubble just a little. ^{[7]
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- It's important to use a deep pot since the caramel may splatter a little later.
2
Whisk in the sugar, some of the buttermilk, corn syrup, and salt. Stir in 1 cup (200 g) of granulated sugar until it's dissolved in the melted butter. Then whisk in ² ⁄ ₃ cup (160 ml) of the buttermilk, 1 tablespoon (15 ml) of light corn syrup, and a pinch of salt. Keep whisking until the ingredients are combined. ^{[8]
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- The corn syrup will prevent the caramel syrup from crystallizing. If you prefer, substitute a squirt of lemon juice or a pinch of cream of tartar.
Variation: For an even richer and less tangy flavor, substitute evaporated milk for the buttermilk.
3
Boil the caramel syrup for 8 to 10 minutes. Keep the burner at medium-high heat and stir the syrup occasionally. Let the syrup bubble vigorously until it turns a rich brown color. ^{[9]
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- If the syrup looks like it may boil over, turn the burner down to medium heat.
4

Turn off the burner and remove the pot. Wear oven mitts and carefully transfer the pot to a cold burner. This will stop the caramel syrup from continuing to cook. ^{[10]
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5
Whisk in ¹ ⁄ ₃ cup (79 ml) of buttermilk and the vanilla. Whisk in the remaining buttermilk and 1 teaspoon (4.9 ml) of vanilla extract. ^{[11]
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- The caramel syrup will bubble up a lot when you add the rest of the buttermilk. Keep whisking until the bubbling dies down and the caramel syrup is smooth.
6
Simmer the syrup for 3 to 5 minutes. Put the pot back on the warm burner and turn the heat on to medium-high again. Let the syrup bubble steadily until it thickens a little. Stir it occasionally as it simmers. ^{[12]
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- Keep in mind that the caramel syrup will thicken a little as it cools off.
Since this caramel syrup will harden a little as it cools, you should use it while it's still warm. Pour it over pancakes, waffles, ice cream, or your favorite dessert. ^{[13]
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8
Store the leftover syrup for up to 2 weeks. Transfer the syrup to an airtight container and refrigerate it for up to 2 weeks. ^{[14]
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- To reheat cold syrup, place some in a dish and microwave it for 30 to 60 seconds or until it's liquid.
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