Salted caramel syrup recipe: sweet, salty and delicious!
Sweet and salty and delicious!
Equipment
- 1 saucepan
- 1 Set of measuring spoons
- 1 Bottle with an airtight lid
Ingredients
- ½ cup water
- ½ cup sugar
- ½ tsp sea salt
- 1 tsp vanilla extract (optional)
Instructions
- Put the sugar into the saucepan and shake to evenly distribute.
- Put on a low heat
- Start gently stirring when the sugar begins to melt around the edges.
- While the sugar is melting boil the water
- Continue stirring until all of the sugar has melted and turned an amber color.
- Remove the saucepan from the heat.
- Slowly add the boiling water to the liquid in the saucepan whilst continuing to stir.
- Keep stirring until the caramel and water have completely blended.
- Remove from the heat and leave to cool for 15-20 minutes.
- Once cool, add the salt and any vanilla extract you want to use.
- Store in a sterilised airtight bottle.
Notes
Top tips for making Salted caramel syrup at home
- Gather all the necessary ingredients – granulated sugar, salt, water and optionally vanilla extract (optional).
- If you have one, use a pan with a heavy bottom – it will distribute the heat more evenly and make the process much easier.
- When the sugar has melted and bubbles as it gently boils, keep stirring while it becomes a deeper amber color. The darker the amber the stronger flavor of caramel you will get. But take care not to go too far as it can easily catch and burn.
- Boil the water.
- When you remove the saucepan from the heat handle it with care. the liquid is very hot and can cause burns.
- Adding the boiling water can cause splashes so pour slowly and gently. If you can wear oven gloves at this stage to prevent any splashes from burning you.
- For the salt, I recommend using good-quality sea salt.
- Add the salt and vanilla extract at the end of the cooking process when the syrup has cooled to around 160°F (71°C).
- As with all cooking, this is a very enjoyable and fulfilling experience. But like all cooking, you need to take care and not rush any of the process. Take care not to splash the syrup when it is hot, as it can burn.
- Once cooled, transfer syrup into an airtight container or jar so that you can use it when needed – perfect for adding sweetness to coffee drinks!
- Store in the fridge for up to a few days, then discard any unused syrup. That’s why I made a small amount in this recipe.
Nutrition
Calories: 42kcalCarbohydrates: 11gFat: 0.03gSodium: 119mgPotassium: 1mgSugar: 11gCalcium: 1mgIron: 0.01mg
Nutritional Disclaimer
All nutritional information is an estimate only, based on third-party calculations derived from an online nutritional calculator, Spoonacular API. The data provided is a courtesy and should not be considered a guarantee or fact. Each recipe and nutritional value will vary depending on the ingredients and brands you use, your measuring methods and portion sizes. For accurate results, we recommend that you calculate the nutritional information yourself, using a preferred nutritional calculator or advice from a nutritionist, based on your ingredients and individual processes.
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