A rich, smooth homemade caramel syrup is one of the easiest and most rewarding upgrades you can add to your daily coffee routine. With just a few pantry staples, you can create a deeply flavorful syrup that dissolves effortlessly and adds a warm caramel note to any hot or iced drink.
Why You’ll Love This Recipe
This homemade caramel syrup is simple, fast, and far more balanced than store-bought versions. You control the sweetness, color, and depth of flavor while using clean ingredients. It dissolves beautifully in hot or cold coffee, keeps for months in the refrigerator, and can be scaled easily for gifting or batch preparation.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup sugar
3/4 cup water, divided
1 teaspoon corn syrup (or honey as an alternative)
1 teaspoon vanilla extract
Pinch of salt
Directions
In a small, sturdy saucepan, combine the sugar, 1/4 cup of the water, and the corn syrup. Stir over low heat until the sugar fully dissolves.
Once dissolved, raise the heat to medium-high. Cover the pot and let the mixture boil for 2 to 3 minutes to begin the caramelization process.
Remove the lid and continue cooking, stirring constantly, until the mixture becomes a light amber color.
Take the pot off the heat. Slowly and carefully add the remaining 1/2 cup of water. The mixture will bubble vigorously, so pour gradually.
Stir in the vanilla extract and a pinch of salt until smooth.
Allow the syrup to cool completely before using. Add 1 to 2 tablespoons to 8 ounces of coffee.
Servings and Timing
This recipe yields approximately 1 cup of caramel syrup.
Active prep and cooking time: about 15 minutes.
The syrup keeps well refrigerated for several months.
Variations
Darker caramel: Cook the syrup a bit longer for a deeper, more intense caramel flavor.
Honey variation: Replace corn syrup with honey for a floral undertone.
Salted caramel: Add an extra pinch or two of salt for a lightly salted caramel finish.
Vanilla-free: Omit the vanilla for a more classic caramel-only profile.
Storage/Reheating
Store the syrup in an airtight glass jar in the refrigerator for up to several months.
If it thickens over time, warm it briefly in a saucepan or microwave-safe container until pourable. Avoid boiling when reheating, as this can change the flavor.
FAQs
How long does homemade caramel syrup last?
Stored in a sealed jar in the refrigerator, it lasts for several months.
Can I double this recipe?
Yes, it doubles and triples easily—just use a larger pot to prevent boiling over.
Can I use this syrup in hot coffee?
Absolutely. It dissolves very well in hot beverages.
Is corn syrup necessary?
No. You may use honey instead, though it slightly changes the flavor.
Why did my sugar crystallize?
Crystallization can occur when sugar crystals form on the sides of the pot. Corn syrup or honey helps prevent this.
Can I make the syrup darker?
Yes, but watch closely—caramel goes from perfect to burnt quickly.
Why did the caramel harden when I added water?
If added too quickly, the water can cause the caramel to seize. Adding slowly and stirring helps it dissolve smoothly again.
Can I use brown sugar instead of white sugar?
White sugar is recommended for proper caramelization, but brown sugar will create a deeper, molasses-like syrup.
Can I use this syrup for desserts?
Yes, it can be drizzled over ice cream, pancakes, and baked goods.
Is this syrup suitable for iced coffee?
It’s excellent for iced coffee because it dissolves easily, unlike granulated sugar.
Conclusion
Homemade caramel syrup is a simple, rewarding addition to any coffee routine. With just a handful of ingredients and a few minutes of cooking, you can create a smooth, flavorful syrup that keeps beautifully and enhances any hot or iced drink. Once you make your own, you may never go back to store-bought versions.
This rich and smooth homemade caramel syrup is the perfect addition to hot or iced coffee. Made with simple pantry ingredients, it adds a warm, balanced caramel flavor to your drinks and keeps well in the fridge for months.
Ingredients
1 cup sugar
3/4 cup water, divided
1 teaspoon corn syrup (or honey as an alternative)
1 teaspoon vanilla extract
Pinch of salt
Instructions
In a small saucepan, combine the sugar, 1/4 cup of the water, and corn syrup. Stir over low heat until the sugar fully dissolves.
Increase the heat to medium-high. Cover and let the mixture boil for 2–3 minutes.
Uncover and cook, stirring constantly, until it turns a light amber color.
Remove from heat and carefully add the remaining 1/2 cup of water gradually (it will bubble vigorously).
Stir in vanilla extract and a pinch of salt until smooth.
Let cool completely, then transfer to a jar. Use 1–2 tablespoons per 8 oz coffee.
Notes
Cook longer for a deeper caramel flavor.
Swap corn syrup with honey for a subtle floral note.
Add more salt for a salted caramel version.
Omit vanilla if you prefer a pure caramel flavor.
Warm briefly before using if syrup thickens in the fridge.
