Ingredients for Caramel Coffee Syrup
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How to Make Caramel Coffee Syrup
- In a medium saucepan, combine 1/4 cup water and 1 cup granulated sugar over medium-high heat. Stir constantly until the sugar is completely dissolved. This will take several minutes. The mixture should be almost clear with no granules visible.
- **Do not** let the mixture boil until the sugar is fully dissolved.
- Once the sugar is dissolved, increase the heat to high, cover the saucepan, and let the mixture boil for 2 minutes.
- Uncover the saucepan and gently stir the mixture as it continues to boil until it reaches a deep amber color. This indicates the caramel is developing properly.
- Carefully remove the saucepan from the heat.
- **Caution:** Stand back! The mixture will bubble rapidly in the next step.
- Slowly pour in 1/2 cup of water (be cautious of splattering). Once the bubbling subsides, stir in 1 teaspoon vanilla extract and a pinch of salt. Gently mix to combine.
- Let the syrup cool completely. Store in an airtight container in the refrigerator for up to six months.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
100g
Fat
0g
Carbs
8g
