Simple caramel syrup

Simple caramel syrup

By
From
Salted Caramel Dreams
Makes
about 450 ml
Photographer
River Thompson

This is such a simple recipe, but is great for adding caramel flavour and sweetness to iced coffees, hot cocoa and cocktails such as the Flapjack Punch. A warning before you begin. I like to use a dry caramel base for the syrup for the cleanest flavour, which means that when you add the water it is going to violently spit and bubble. It might be prudent to protect yourself with oven mitts to avoid a steam burn. For a sweet twist, add a vanilla pod to the syrup or for a salted caramel syrup, add a pinch of sea salt when dissolving the caramel in the water.

Ingredients

Quantity Ingredient
200g caster sugar
200ml water
1 vanilla pod, split, (optional)
A pinch sea salt, (optional)
Dry caramel

Method

  1. In a large, heavy-based saucepan, make a dark dry caramel with the sugar.
  2. Remove from the heat and very carefully add 50 ml of the water. It will bubble and splutter violently so stand well back. Very carefully add the remaining water, not stirring until the steam has subsided and the bubbles have died away.
  3. Return to a medium heat and stir to dissolve the caramel in the water.
  4. Remove from the heat and leave to cool slightly before pouring into a sterilised jar.
  5. If you like, add the vanilla seeds and scraped vanilla pod to the jar with a pinch of salt.
  6. Store in a sterilsed jar in the fridge for up to 2 months.
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