Syrup Flavors Recipe

Combine sugar, water, corn syrup (if using), and salt in a medium saucepan over medium heat.

Stir until sugar dissolves and mixture comes to a gentle simmer. Do not boil vigorously; maintain a low simmer for 3–5 minutes to thin and clarify the syrup.

Remove from heat and allow the base syrup to cool 5 minutes before adding delicate extracts. For a clearer syrup, skim any foam with a spoon.

Strain the syrup through a fine-mesh sieve into a clean heatproof container or bottle to remove any undissolved particles.

If using a vanilla bean, split it lengthwise and scrape the seeds into the warm (not boiling) base syrup, then add the scraped pod.

Stir in the vanilla extract. Let steep for 30 minutes if using a bean, then remove and discard the pod.

Strain into a labeled bottle. Refrigerate; good for up to 4 weeks.

While base syrup is warm, whisk in packed brown sugar until fully dissolved.

Add the butterscotch/caramel sauce and whisk until homogeneous. Taste and adjust: add an additional tablespoon of caramel for stronger flavor if desired.

Allow to cool slightly, then strain to remove any solids. Bottle and refrigerate; use within 3–4 weeks. Re-warm gently if the caramel thickens in cold storage.

If using toasted hazelnuts, lightly bruise or crush them and add to the warm base syrup to infuse for 20–30 minutes off heat.

Stir in hazelnut extract to taste. Remove and discard nuts by straining through a fine mesh. Bottle and refrigerate; use within 3–4 weeks.

Stir almond extract into the warm (but off-heat) base syrup. Almond extract is potent—start with the listed amount and add up to 0.5 tsp more if you prefer a stronger flavor.

Strain and bottle. Refrigerate; use within 3–4 weeks.

Whisk cream of coconut or coconut syrup into the warm base syrup until fully incorporated.

If using toasted shredded coconut for more texture and aroma, add it to the syrup to steep for 15–20 minutes, then strain out solids.

Bottle and refrigerate. Coconut syrups may thicken when cold—shake or gently warm before use. Use within 3–4 weeks.

Combine erythritol and water in a saucepan. Bring to a simmer, stirring to dissolve the sweetener fully. Heat for 3–4 minutes to ensure full dissolution.

If using a stabilizer (xanthan gum), whisk it into a tablespoon of the warm syrup to hydrate, then return to the pan and whisk thoroughly to avoid clumping.

Remove from heat and stir in the vanilla extract. Let cool slightly, then strain and bottle. Refrigerate; use within 4 weeks. Because sugar-free syrups can recrystallize, shake before each use and gently warm if solids form.