Friday, October 3, 2014

Caramel Coffee Syrup

Makes 1 cup(source)
  • 1 cup sugar 
  • ¾ cup water, divided 
  • 1 teaspoon corn syrup 
  • 1 teaspoon vanilla extract 
  • Pinch of salt 
In a small pot, combine the sugar, ¼ cup of the water, and the corn syrup. Stir over low heat until dissolved, then turn the heat to medium high, cover the pot, and let boil for 2 to 3 minutes. Remove the cover and stir vigorously as the caramel continues to cook. Stir over heat until mixture is a light amber color. Remove the caramel from heat. Carefully pour in the remaining ½ cup of water. Be very careful when stirring the water into the caramel as it can splatter. Stir in the vanilla and a small pinch of salt.

Note: I'd recommend keeping this over low heat for a bit after you add the last ingredients. The added water can cause a bit of crystallization that you'll want to redissolve, and this will give the alcohol in the vanilla a chance to cook off (it wasn't noticeable in coffee, but might be in other applications).

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