Spike your dark roast with this creamy caramel coffee syrup made from nothing but simple pantry staples! No additives here.
I don’t know about you, but this time of year when Starbucks is busting out the PSL’s and other yummy flavored coffee drinks, I get a mad craving for fancy coffees like this one that I can make at home for less cost. It’s no surprise that with the holidays coming up I veer toward traditional flavors, like this irresistible caramel syrup that tastes incredible in coffee and on homemade ice cream too.
Actually, this coffee syrup recipe is more of a caramel sauce than a syrup since this caramel recipe involves heating whipping cream with dark, handsome brown sugar and a touch of vanilla. No matter what you consider it, I call it DEE-LISH!
You might be surprised to find out how easy it is to make this caramel sauce. So simple, in fact, that you’ll probably want to double the recipe and pour it into a few pretty jars as co-worker gifts or handmade holiday hostess gifts for all those fiestas you’re sure to attend over the next few months.
I shared a jar with my neighbor last week and a photo of my caramel sauce gift appeared soon after on her husband’s Facebook feed. It’s just that good!
This is friend-making material, folks. Unforgettable, show-stopper kind of caramel coffee syrup goodness.
Let’s make it!
- 1¼ cup cream
- ½ cup brown sugar
- 1 cup granulated sugar
- ½ teaspoon vanilla extract
- pinch salt
- Mix ⅓ cup water, brown sugar and sugar in a medium heavy-bottomed saucepan. Cook over low heat without stirring until the sugar dissolves. Turn heat up to medium and bring to a boil for about 5 minutes uncovered or until the mixture reaches about 350F on a candy thermometer. It should darken slightly but be careful not to burn it! Turn off heat.
- Slowly pour in cream and add salt. The mixture will bubble violently and it may solidify. Put the pot back over low heat, stirring constantly, until the caramel dissolves and the sauce is smooth, about two minutes.
- Stir in vanilla and cool.Sauce will thicken as it cools.Cool to room temperature and pour into pretty jars. Store refrigerated.
What your favorite hot drink this time of year? Please share in the comments below, and if you’ve got a recipe to share, be sure to include a link!
Happy autumn all!
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More harvest time recipe you’ll love: