Homemade Salted Caramel Coffee Syrup

Oh, you’re going to love this one.

This Salted Caramel Coffee Syrup is a total game-changer for your morning coffee or an afternoon pick-me-up.

It’s sweet, buttery, and just the right amount of salty.

Plus, making it at home means no weird ingredients—just pure, delicious flavor.

I started making this because I wanted that fancy coffee shop taste at home, and let me tell you, it’s way easier than you think.

Bonus?

It’s kid-approved when drizzled over milk or even ice cream!

Ready to whip this up?

Let’s get started.

What You’ll Need

Here’s your simple, no-fuss list:

1 cup granulated sugar
1/4 cup water
3/4 cup heavy cream
2 tablespoons unsalted butter
1 teaspoon vanilla extract
1/2 teaspoon sea salt

Pro Tips for Success

Don’t walk away! Sugar caramelizes quickly, and it can burn in seconds. Keep an eye on it.
Room temp cream and butter. Cold ingredients can cause the caramel to seize. Let them warm up a bit before using.
Taste test the salt. Start with 1/2 teaspoon and adjust—different salts have different strengths.
Use a heavy-bottomed saucepan. This helps heat everything evenly and prevents burning.
Store it right. Use a clean glass jar or bottle to keep your syrup fresh and pourable.

Tools You’ll Need

Heavy-bottomed saucepan
Wooden spoon or heat-resistant spatula
Glass jar or bottle for storing
Measuring cups and spoons

Substitutions & Variations

Dairy-Free Version: Use full-fat coconut cream instead of heavy cream and plant-based butter.
Sweeter Syrup: Skip the salt if you want plain caramel syrup.
Rich Flavor Twist: Add a splash of bourbon or espresso for an extra kick!

Make-Ahead Tips

This syrup stores beautifully in the fridge for up to 2 weeks. Let it cool completely, then pour into a glass jar and refrigerate. Give it a little shake before using, and warm it up slightly if it thickens too much.

Instructions

1. Caramelize the Sugar

In a heavy-bottomed saucepan, combine the sugar and water over medium heat. Stir gently until the sugar dissolves, then stop stirring. Let the mixture cook, swirling the pan occasionally, until it turns a rich amber color (about 5–7 minutes).

2. Add Cream and Butter

Carefully pour in the heavy cream (it will bubble up a lot!) and stir constantly. Add the butter and keep stirring until smooth and creamy.

3. Add Vanilla and Salt

Remove the pan from heat and stir in the vanilla extract and sea salt. Mix until everything is well incorporated.

4. Cool and Store

Let the syrup cool for 10–15 minutes, then pour it into a clean glass jar or bottle for storing.

Tips for Leftovers and Storage

Fridge Life: Store in the fridge for up to 2 weeks.
Reheating: If it thickens too much, microwave for a few seconds or warm it in a bowl of hot water.
Freezing: Not recommended—caramel can crystallize in the freezer.