You are gonna love this salted caramel syrup if you’re a fan of caramel-flavored coffee drinks!
I don’t know about you, but I love flavored coffees. All types of café drinks. But especially anything caramel.
Now, while I use my caramel sauce in many coffee drinks (coffee drink recipes coming soon, I promise!), it just doesn’t work in all drinks.
Take for example a salted caramel iced coffee. It will taste delicious with caramel sauce, but leaves an undesirable film because the butter hardens and does not emulsify in the coffee.
Or how about a salted caramel latte? First, I pour my syrup in if I’m using any. Then brew the espresso over it, and pour the steamed milk in it. But if I use caramel sauce, it does not mix in. It just sits in a puddle at the bottom of the cup.
So on the top of the cup, it was unsweetened. Then you had a super-sweet “caramel-ly” ending. Not always bad, but not what I was going for.
Now, I could have stirred the espresso after brewing, or the whole latte. But you know (if you’re any sort of a coffee connoisseur) that ruins the drink, amiright?
Enter the salted caramel syrup for coffee. It is a simple syrup (so no butter to ruin your iced coffee). Complete with that addicting salty taste and a hint of vanilla, you’re gonna want to put it in everything!
AND … It does not rely on a caramel flavoring extract. That’s right – no flavoring extract required! Now, I do include an option to add a flavoring extract to heighten the caramel flavor, but it is great without it!
When I first started trying to solve my caramel-coffee dilemma, I tried to lighten my caramel sauce up, by cutting back on the cream and butter. This helped, but did not completely solve the problem. (But, that’s how I came up with several variations of my caramel sauce!)
Then I tried melting the sugar alone, like I do in my caramel sauce and adding just water. But the sugar always burnt before I could get the water dissolved.
My next attempt was to heat equal parts of water and sugar and bring it to a high temperature to get that caramel. However, I let the pan boil on the stove for over half an hour, and it was still only a very pale color!
So then I decided to try heating the sugar with a very small amount of water. This worked great! I am so pleased with the results!
Store your syrups in the fridge.
Although I have not tried it, I have come across sources that have success preserving their coffee syrups with potassium sorbate. This is what Starbucks use in their syrups. You would only use very small amounts, like 0.25% (not to be mistaken for 25%!). Then they are okay to store at room temperature. However, there are some health concerns.Do your own research before trying it, though. And let me know if you do try it!
Meet the salted caramel syrup for coffee. It is a simple syrup (so no butter to ruin your iced coffee). Complete with that addicting salty taste and a hint of vanilla, you're gonna want to put it in everything!
- 1/2 cup white granulated sugar
- 2 tablespoons water
- 6 tablespoons water
- 1 teaspoon salt
- 1 teaspoon vanilla
- 1/2 teaspoon caramel or toffee flavoring extract (optional, for stronger flavor)
- Heat sugar and 2 tablespoons water in a small saucepan. Let boil for about 10 minutes or until dark brown, but not smoking.
- Carefully add 6 tablespoons water. CAREFUL! The hot sugar water will bubble like crazy. Stir until there are no pieces of hardened sugar remaining.
- Add salt, vanilla, and caramel extract if using.
- Store in the fridge. Use 1 tablespoon syrup for 1 pump of syrup.
Although I have not tried it, I have come across sources that have success preserving their coffee syrups with potassium sorbate. You only use very small amounts, like 0.25% (not to be mistaken for 25%!). However, there are some health concerns. This is what Starbucks use in their syrups. Then they are okay to store at room temperature. Do your own research before trying it, though. And let me know if you do try it!
I should also note that you can easily make your own caramel syrup by making a simple syrup with equal parts water and sugar, and then using only caramel extract to flavor it (about 1 teaspoon per cup of syrup).