Caramel Syrup

December 13th, 2008

Caramel Syrup from Sugarlaws

This caramel syrup was, by far, the best part of the caramel cupcakes that I posted a few weeks ago, but honestly, it deserves a post of its own.

First of all, it is beautiful.  Look at that gorgeous golden color!  During the month or so that it lasted in my refrigerator, I would sometimes just dip a spoon into it for a quick treat.

Second of all, it’s delicious.  I stored mine in the fridge with a scraped-out vanilla bean pod in the container, and ended up with this amazingly vanilla-tasting caramel.  So yummy!

Third of all, it’s easy to make, although maybe just a little bit dangerous.  But who doesn’t love a recipe that makes you live on the edge, right?  Just stand back from the stove when you pour in the water (and don’t say I didn’t warn you!).

And, last, but even more importantly, I used it my own caramel-tastic recipe, that will be coming up in a few days. Stay tuned!

 Caramel Syrup from Sugarlaws

Caramel Syrup

2 cups sugar
1/2 cup water
1 cup water

In a small heavy-bottomed saucepan, mix 1/2 cup water and sugar together, then turn on heat to highest flame. Cook until mixture is amber.

When color is achieved, cover the saucepan with tin foil and make a small hole in the cover. Pour one cup of water through the hole. After the caramel stops exploding, whisk over medium heat until the consistency is even and syrup has reduced slightly. Set aside and allow to cool.  Add one vanilla bean pod for additional flavor.

Keep refrigerated for one month.

Tags: desserts · food

16 responses so far ↓

  • 1 Magdalene // Dec 13, 2008 at 10:44 am

    Your caramel looks awesome!! I made the exact same cake but my syrup didn’t get that colour. Mine turned black looking? And it tasted burnt, though my cake turned out great and its taste wasn’t affected! The syrup ruined my browned butter frosting as well, as soon as I added it, the oil and the sugar started to separate and it looked horrible!

  • 2 VeggieGirl // Dec 13, 2008 at 11:12 am


  • 3 Nirvana // Dec 13, 2008 at 12:53 pm

    I was just thinking about making a recipe with caramel — this recipe comes at the perfect time! Yay! 🙂

  • 4 Pearl // Dec 13, 2008 at 12:54 pm

    Oh my gosh!  That looks great – LOL it almost looks like a juice.

  • 5 zestycook // Dec 13, 2008 at 1:12 pm

    This is perfect! Yum…

  • 6 Heather // Dec 13, 2008 at 4:46 pm

    yum!  that looks great!  i love adding the vanilla bean to it in the fridge.  what a great idea!

  • 7 ttfn300 // Dec 14, 2008 at 8:34 am

    lovely… can’t wait to see the next recipe 🙂

  • 8 ovenhaven // Dec 16, 2008 at 5:35 am

    I never knew caramel syrup didn’t require that much ingredients! But the pouring water bit does sound a bit daunting 😛 Can’t wait to see what you came up with!

  • 9 Maria // Dec 16, 2008 at 5:49 pm

    Looks wonderful!! Can’t wait for the next post!

  • 10 Jackie Dee // Sep 24, 2009 at 3:36 pm

    yay! i just made it and it’s sooo wonderful! i love something special in my coffee. i truly wasn’t expecting the explosions, only minor burns were suffered 😛

  • 11 Katie // Jul 7, 2010 at 5:58 pm

    This is good and fun to make. It was interesting the stages it went through before it was ready. I did also get a minor burn 🙂

  • 12 caramel mousse | Sugarlaws // Aug 18, 2010 at 7:56 pm

    […] love, caramel immediately jumped to mind, and I wanted to see if I could use this old recipe for caramel syrup in a new […]

  • 13 Brynn // Nov 1, 2011 at 10:54 am

    I fee like the man who created fire right now…my first caramel attempt and it turned out perfect!!! Thanks so much for the awesome recipe! And what a great idea with the foil! Saved me some pretty nasty burns by the sound of it.  I hope you don’t mind if I pin this!

  • 14 Turtle Mousse Cups // Aug 12, 2012 at 7:27 pm

    […] Caramel Syrup (you need 1/4 cup of this syrup for the mousse recipe) From Sugarlaws […]

  • 15 recipe: caramel sandwich cookies | // Mar 11, 2014 at 11:03 pm

    […] On this site, I’ve made homemade caramel sauce, caramel mousse, caramel fudge cookies, caramel syrup, caramel cupcakes, marshmallow caramel bars, and, of course, caramel ice […]

  • 16 yacon syrup benefits // Oct 1, 2014 at 7:39 am

    Many people living in South America eat the tubers
    as a fruit, together with honey and lemon juice, to add it
    to the fruit salad. The majority of the yacon syrup cannot be digested, which is why it
    only has approximately a third of the caloric value of sugar,
    or about 133 calories per 100 grams. Be aware it does not work on its own,
    so it is still up to you to eat a healthy and well balanced diet.

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