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Caramel Syrup

Caramel Syrup from Sugarlaws

This caramel syrup was, by far, the best part of the caramel cupcakes [1] 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.