Caramel Syrup
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This Caramel Syrup is liquid gold—perfect for drizzling over pancakes, swirling into coffee, or taking your desserts from “meh” to whoa. It’s rich, buttery, and made with just a few simple ingredients… which means you’re always five minutes away from a seriously sweet upgrade.
Wondering what to serve this delicious syrup with? Try one of my 30+ Pancake, Waffles, and French Toast recipes! I suggest my Sheet Pan Pancakes From A Mix, Homemade Chocolate Chip Pancakes, or Easy French Toast Casserole!
Why You’ll Love This Recipe
- Easy caramel syrup for coffee: Skip the store-bought bottle and make a quick, flavorful version at home that stirs right into your latte.
- Caramel syrup without corn syrup: This simple recipe uses no corn syrup—just basic pantry ingredients you can feel good about.
- Homemade syrup for pancakes: Drizzle this buttery caramel sauce over your morning stack for an instant breakfast upgrade.
Making caramel syrup is your new go-to for leveling up just about everything—coffee, pancakes, desserts, you name it. It’s rich, buttery, and made with just four simple ingredients you probably already have in your kitchen. No thermometer, no stress—just sweet, golden perfection in under 10 minutes.
Whether you’re drizzling it over a stack of pancakes or stirring it into your morning latte, this syrup brings major flavor with minimal effort. It stores beautifully, reheats like a dream, and makes every bite (or sip) feel a little more special.
Ingredients You’ll Need
Making Homemade Caramel Syrup is shockingly easy—and you only need four basic ingredients that you probably already have in your kitchen. Here’s what goes into this magic sauce:
- Salted Butter – Adds richness and a touch of salt to balance the sweetness. You can use unsalted and add a pinch of salt if preferred.
- Light Brown Sugar – This is what gives the syrup its signature caramel flavor and color. The molasses in brown sugar makes it extra flavorful.
- Water – Thins out the syrup just enough to make it pourable—perfect for drizzling or stirring into drinks.
- Vanilla Extract – Rounds out the flavor and gives the syrup that warm, cozy vibe.
That’s it! No candy thermometer, no fuss—just a smooth, buttery caramel syrup you’ll want to pour on everything.
Jesseca’s Recipe Review
This Caramel Syrup is dangerously easy and seriously addictive. I made it “just for coffee” and ended up pouring it over pancakes, ice cream, and—no shame—eating it by the spoonful. It’s rich, smooth, and way better than anything in a bottle.
Tip from Jesseca:
Let the syrup cool slightly before using—it thickens as it sits and gives you that perfect drizzle texture. Store extra in a jar and reheat for instant caramel bliss anytime.
Substitutions and Variations
Want to switch things up or work with what’s already in your pantry? This syrup is flexible and totally customizable:
- Unsalted Butter: If that’s what you have on hand, no problem—just add a pinch of salt to balance the sweetness.
- Dark Brown Sugar: For a deeper, more intense caramel flavor, swap light brown sugar with dark. It’ll be a bit richer (in a good way).
- Maple Twist: Add a splash of pure maple syrup at the end for a cozy, fall-inspired version.
- Spiced Version: Stir in a pinch of cinnamon or pumpkin spice for a warm, seasonal twist—perfect on pancakes or over ice cream.
- Boozy Upgrade: Add a splash of bourbon or rum after removing the syrup from heat for a grown-up caramel sauce.
This recipe is like your favorite cozy sweater—it works with everything and always makes things better.
Caramel Syrup Recipe
Making Coffee Caramel Syrup is easier than you think—no fancy tools or candy thermometers required. Here’s how it comes together:
- Combine Ingredients: Combine butter, brown sugar, and water in a pot.
- Simmer the Syrup: Bring it to a boil, then reduce to a simmer for a few minutes.
- Serve or Store: Remove from heat and stir in the vanilla.
That’s it! In under 10 minutes, you’ve got a buttery, sweet syrup perfect for coffee, pancakes, waffles, or spooning over dessert. (No judgment.)
Storage and Make-Ahead Instructions
This syrup is the kind of thing you’ll want to have on hand at all times—and luckily, it stores like a dream.
- Storage: Let the syrup cool completely, then pour it into a jar or airtight container. Store it in the refrigerator for up to 2 weeks.
- Reheating: The syrup will thicken in the fridge, but a quick zap in the microwave or a warm water bath will bring it right back to pourable perfection.
- Make-Ahead: You can easily double or even triple the recipe and store it in smaller jars. Perfect for gifting, prepping for brunch, or just treating your future self.
Trust me—you’ll thank yourself when you have a batch ready to go for your next lazy Sunday stack of pancakes or fancy coffee moment.
Recipe FAQs
Yes! Just add a small pinch of salt to balance the sweetness. Salted butter adds depth, but you can adjust to taste with either option.
If it’s too thick, you may have simmered it a bit too long—just stir in a splash of warm water to thin it out. Too runny? Simmer for another minute or two until it thickens to your liking.
Stored in an airtight container in the fridge, it’ll keep for up to 2 weeks. Just reheat gently before using.
Absolutely! It’s amazing stirred into hot or iced coffee. Just warm it slightly so it blends smoothly.
Yes! This recipe scales beautifully. Use a larger pot and add a minute or two to the simmer time if needed.
Nope! This syrup stays pourable and smooth—no candy thermometer required. It’s meant to be drizzle-ready, not chewy.
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Caramel Syrup Recipe
Ingredients
- 1/4 cup salted butter
- 1/2 cup light brown sugar
- 1/4 cup water
- 1/2 teaspoon pure vanilla extract
Instructions
- In a large saucepan, add the butter, light brown sugar, and water. Stir well to combine.
- Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring occasionally to prevent sticking.
- Once boiling, reduce the heat to low and let the mixture simmer for 2 to 3 minutes. This helps thicken the syrup and deepen the flavor.
- Remove the pan from the heat and immediately stir in the vanilla extract. Mix well until fully incorporated.
- Let the syrup cool slightly before using. Drizzle over pancakes, waffles, or desserts, or stir into coffee for a sweet, buttery boost. Store leftovers in a sealed jar in the fridge and reheat as needed.
Notes
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
Thank you for the recipe. I haven’t tried it yet but I’m curious to know what is the purpose of butter and wouldn’t it harden up when refrigerated?
Thanks
Butter in caramel syrup plays a few roles. It adds a rich, creamy flavor that balances out the sweetness of the sugar. It also helps create a smooth, velvety texture. Plus, butter contributes to a glossy finish that makes your caramel look as good as it tastes.
When you refrigerate caramel syrup, the butter content does cause it to thicken and sometimes harden a bit, but it shouldn’t turn into a solid block. The syrup will typically remain spoonable, and you can easily bring it back to a pourable consistency by gently reheating it.
hey!!!!
thanks for your recipe!😍 i made it and it was awesome💗💙