Ingredients for Vanilla Caramel Syrup For Coffee Or Espresso
- 1 cup granulated sugar
- Dark Brown Sugar
- Hot Water
- 1 vanilla bean
- Vanilla Extract
- Caramel Extract
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How to Make Vanilla Caramel Syrup For Coffee Or Espresso
- Using a sharp knife, split 1 vanilla bean lengthwise. Scrape the inside of the bean using the knife's edge to collect the vanilla seeds.
- Place the vanilla bean seeds and the outer pod into a medium saucepan.
- Add 1 cup granulated sugar, 1/2 cup water, 1/4 cup heavy cream, and a pinch of sea salt to the saucepan.
- Heat over low heat, stirring frequently, for 10 minutes, or until the sugar is completely dissolved.
- Increase the heat to medium and continue to stir constantly for 2-3 minutes, until the mixture begins to thicken slightly. Do not boil.
- Remove from heat. For the smoothest syrup, strain the hot mixture through a fine-mesh sieve lined with cheesecloth or a coffee filter to remove the vanilla bean and any sediment.
- Allow the syrup to cool completely.
- Pour the cooled syrup into an airtight container, such as a glass bottle or jar. Store in the refrigerator for up to 2 weeks.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
86g
Fat
0g
Carbs
7g
