Toasted caramel syrup is an unforgettable, essential ingredient for any professional or home mixologist. Sugar, heated and reduced to the point just short of too far imparts maximum caramel flavor.
Use this with gin, mezcal, tequila, vodka, scotch or any spirit. My personal favorite is bourbon to create delicious, deeply flavored cocktails. I use this delectable nectar to sweeten my new fashioned – get the recipe HERE.
Beyond cocktails, this syrup can be enjoyed with coffee, ice cream and many other sweet treats. It’s also quick and easy to make in less than 30 minutes. You will also save your pocketbook, because for about 50 cents you can create what costs $15 at your retail liquor store.
Let’s make Toasted Caramel Syrup
Making toasted caramel syrup is more about watching the color than cooking for a specific amount of time. Do not leave this unattended at any time to achieve the desired results.
Place the sugar and half the water into a saucepot and the remaining half cup of water over lowest heat in a separate pot. Place the sugar and water mixture over medium heat and gently stir with a whisk until the sugar is mostly dissolved and it begins a low boil like the photo above – about 2-3 minutes. Stop whisking and let it boil until it begins to turn color on one edge like the photo below.
When the edge first shows color like above you can briefly lift the pot and gently swirl it once or twice to help it caramelize evenly. Let it continue to boil. Do not stir!
When it reaches this point it will finish quickly, within a minute or two at the most. If you overcook it, it willburn and turn bitter. Watch it closely!
When the color is right like the photo above, remove from the heat.
It will continue to caramelize while it is hot, so let it darken for 15-30 seconds, then whisk in the pre-heated water and vanilla extract. Let it cool to room temp, then bottle and refrigerate until ready to use. Print
Toasted Caramel Syrup
Caramelized sugar with vanilla into a delicious syrup!
- Prep Time: 5
- Cook Time: 15
- Total Time: 20 minutes
- Yield: 1 cup 1x
Ingredients
- 3/4 cup sugar
- 1 cup water
- 1/2 tsp vanilla extract
Instructions
- Pour the sugar and 1/2 cup water into a saucepan
- Place the remaining half cup water over lowest heat in a separate pan
- Place the sugar mixture over medium heat and gently stir with a whisk until the sugar is mostly dissolved and it begins a low boil – about 2-3 minutes
- Stop whisking and let it boil, untouched, until it begins to turn color – about 10 more minutes. Do not leave this unattended at any time!
- At the first sign of turning color you can briefly lift and swirl the pan once or twice while it is boiling and continuing to change color
- Warning: after any portion of it first changes color it will finish quickly, within a minute or two at most. If you overcook it, it will burn and turn bitter. This is more about watching the color instead of a certain amount of time.
- When the color is right and matches the final photo above, remove from the heat and whisk in the pre-heated water and vanilla extract
- Let it cool, then bottle and refrigerate unntil ready to use.