A simple caramel simple syrup recipe made with sugar and water. Includes instructions for both light and dark caramel so you can choose your level of caramelization.
Equipment
- Small saucepan
- Wooden spoon or spatula
- Glass bottle or jar
Ingredients
- 1 cup granulated white sugar
- 1/2 cup water warm
- 1/4 teaspoon salt optional
- 1/2 teaspoon vanilla extract optional
Instructions
- Add sugar to a dry light-colored saucepan over medium heat.
- Let sugar melt without stirring, swirling the pan gently as it begins to liquify.
- For light caramel: cook to pale golden amber (320-330F). For dark caramel: cook to deep copper-brown (340-350F).
- Remove from heat and carefully pour in warm water. The mixture will bubble vigorously.
- Stir until all caramel dissolves into the liquid.
- Add salt and vanilla extract if using.
- Cool completely before transferring to a sealed glass jar.
Notes
Use a candy thermometer for accuracy. Store in the fridge for up to 4 weeks. Freeze for up to 3 months.