Vanilla/ Caramel Syrup Recipe
Make Vanilla/ Caramel Syrup Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Vanilla-Caramel Syrup
Method
Vanilla-Caramel Syrup
Prepare ingredients and equipment
Measure all ingredients and have them ready. Use a medium heavy-bottomed saucepan, a heatproof rubber spatula or wooden spoon, a candy thermometer (optional), and a small heatproof bowl with the 1/2 cup water to hand.
Dissolve sugar
Combine 1 1/2 cups granulated sugar and 1/4 cup water in the saucepan. Stir gently just to moisten the sugar, then stop stirring. Place over medium heat and let the sugar dissolve and begin to simmer. Swirl the pan occasionally to promote even melting; avoid stirring to prevent crystallization.
Cook to amber color
As the sugar melts and becomes liquid, it will first clump and then become clear. Continue cooking until it turns a deep amber color (about 5–10 minutes). If using a candy thermometer, aim for ~320°F (160°C). Watch closely — it can go from amber to burnt quickly.
Deglaze carefully
Remove the pan from the heat and carefully pour in the reserved 1/2 cup water (it will steam and sputter). Stir gently to combine; the mixture will bubble vigorously. Return to low heat if needed to dissolve any hardened bits, stirring gently with a spatula.
Add cream and butter
Lower the heat to low. Slowly whisk in 1/2 cup heavy cream until smooth, then add 2 tablespoons unsalted butter and whisk until incorporated. If the sauce separates briefly, continue whisking on low until it comes together.
Add vanilla and salt
Remove from heat. Stir in 1 teaspoon pure vanilla extract (and the scraped seeds from 1/2 vanilla bean, if using) and 1/4 teaspoon fine sea salt if desired. Taste and adjust: add a pinch more salt for a salted version.
Cool and store
Let the syrup cool for 15–20 minutes in the saucepan, then transfer to a clean jar or bottle. The syrup will thicken as it cools. Store in the refrigerator for up to 2 weeks. Reheat gently in the microwave or warm water before using if it becomes very thick.
Usage notes
Shake or stir before using. Use as a coffee or latte syrup (about 1–2 tablespoons per drink), drizzle for desserts, or mix into cocktails. If you prefer a thinner syrup, warm and stir in up to 2 tablespoons additional water or cream.