There’s nothing quite like the warm, sweet flavor of caramel syrup, and let me tell you—homemade is so much better than store-bought!
Whether you’re drizzling it over pancakes, stirring it into your coffee, or using it as a dip for apple slices, this caramel syrup will become a family favorite in no time.
It’s quick to make, uses just a handful of simple ingredients, and tastes absolutely dreamy.
Let’s get started!
What You’ll Need
- 1 cup granulated sugar
- ½ cup water
- 2 tablespoons unsalted butter
- ½ cup heavy cream (room temperature)
- 1 teaspoon vanilla extract
- A pinch of salt (optional, for salted caramel lovers!)
Pro Tips
- Patience is key! Don’t stir the sugar while it’s melting—it can crystallize and ruin the smooth texture. Just swirl the pan gently if needed.
- Room temperature cream is a must. Cold cream can cause the hot caramel to seize up, so let it warm up on the counter for 15–20 minutes before starting.
- Be careful! Hot caramel is very, very hot—keep little hands away from the stove during this step.
- Customize your caramel. Add a pinch of sea salt at the end for a salted caramel twist!
- Double the batch. It stores beautifully and is so versatile, you’ll want extra on hand.
Tools You’ll Need
- Small saucepan
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Heat-resistant jar for storage
Substitutions and Variations
- No heavy cream? Use half-and-half, but the caramel will be slightly thinner.
- Prefer dairy-free? Swap the butter and cream for plant-based alternatives like coconut cream and vegan butter.
- Want a richer flavor? Try adding a touch of molasses or using brown sugar instead of white.
Make-Ahead Tips
You can make this syrup up to a week ahead of time and store it in the fridge. Reheat gently in the microwave or on the stovetop if it thickens too much.
How to Make Caramel Syrup
Step 1: Melt the Sugar
In a small saucepan, combine the sugar and water. Heat over medium heat without stirring, letting the sugar dissolve and turn a deep amber color (about 8–10 minutes). Swirl the pan gently if needed to ensure even melting.
Step 2: Add Butter
Once the sugar is a deep amber color, carefully add the butter. Stir constantly as the butter melts into the caramel.
Step 3: Add Cream
Remove the pan from heat and slowly pour in the heavy cream while stirring. Be cautious—this step can cause the caramel to bubble up! Stir until smooth.
Step 4: Add Vanilla and Salt
Stir in the vanilla extract and a pinch of salt, if desired. Let the caramel cool slightly before transferring it to a jar.
Leftovers and Storage
Store your caramel syrup in an airtight jar in the fridge for up to 1–2 weeks. It may thicken slightly when cold—just warm it up for a few seconds in the microwave or on the stovetop, and it’ll be good as new!
Conclusion
Homemade caramel syrup is such a simple treat that makes everything taste better.
Whether you’re drizzling it over a dessert or using it to make your morning coffee extra special, this syrup is bound to become a go-to recipe in your home.
I’d love to hear how you use it—leave a comment below and share your favorite way to enjoy caramel syrup! 😊
