Will the syrup thicken as it cools?

Yes, it thickens as it cools and is almost a salted caramel sauce that you can drizzle over ice cream, pancakes, apple crisp, etc. If you want a thin consistency, omit the heavy cream.

How should I store this salted caramel syrup?

Store in a mason jar or airtight container in the fridge for up to 3 weeks. You can freeze in an airtight container or Ziploc bag for up to 3 months. Thaw in the fridge overnight.

Can I make this recipe with a sugar substitute?

I have never made or tested this recipe with a sugar-free alternative but from my reading and research it sounds like people have had success using allulose or erythritol-based sweeteners like Swerve or Splenda. Stevia and monkfruit sweeteners are unlikely to caramelize.

What should I do if my sugar crystallizes?

Dip a pastry brush in water and gently brush the sides of the pan, dissolving the sugar crystals back into the mixture. Keep the heat on medium the entire time, do not rush things by cranking the heat.

What the best way to reheat the syrup?

I usually just pop it in the microwave for 15-20 seconds! Storing it in a microwave-safe container (like a jar or glass bottle) makes it super easy to reheat whenever.

Can I make this dairy-free?

You can omit the heavy cream or use a dairy-free alternative like coconut cream or full-fat coconut milk.

Homemade Salted Caramel Syrup

Description

Perfectly salty sweet, you’ll want to drizzle this salted caramel syrup on anything and everything.

Ingredients

Units Scale

1 cup sugar
1/4 cup + 3/4 cup water
1/2 cup heavy cream
3/4 teaspoon fine sea salt
1/2 teaspoon vanilla extract

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Instructions

Combine the sugar and ¼ cup water over medium heat in a large, heavy bottomed sauce pan and stir to combine. This is the ONLY time you will stir until it is time to whisk in the additional water and heavy cream.
Next, we wait for the sugar to burn. That’s what caramel is! Burnt sugar. It’s going to start to boil. There might be sugar crystals that accumulate on the sides of the pan. Take a pastry brush, dip it in water and gently dab the sugar crystals so they dissolve back into the boiling sugar. If the sugar crystals build up it will cause the caramel to seize.
Boil the sugar until it is a deep golden brown color. Be patient you do NOT want to pull it at the first trace of color. If you pull it too soon it won’t have caramel flavor but if you let it go too long it will taste burnt. I set my stopwatch as soon as my sugar started boiling and it took exactly 12 minutes and 40 seconds. It will likely take anywhere from 10-15 minutes, watch closely!
Warm the additional ¾ cup of water and ½ cup cream by popping each in the microwave for 30-45 seconds. This step is optional but will help reduce splatter/sizzling/seizing when you add it to the sugar mixture.
Once the sugar has reached a deep amber, turn off the heat and add the warm water, whisking constantly. Add the cream and continue whisking. It’s going to steam like crazy, try not to burn your hand off. Stir in the vanilla and salt. If you have a few sugar clumps that’s ok, just turn the heat back to low and stir them until dissolved. Taste and add another pinch of salt if desired.
Pour into a mason jar or syrup carafe and BOOM. Decadent, amazing, homemade salted caramel syrup that is better than anything you’ll get in the store! The syrup will be thin when warm or at room temperature and thicken a bit in the fridge. Serve in coffee drinks, hot chocolate, apple cider, milkshakes, cocktail or drizzle on ice cream, brownies, popcorn or pancakes! The options are limitless.

Notes

Refer to above blog post for answers to frequently asked questions, expert tips, ingredient information and more!

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Nutrition

Serving Size: 1 tablespoon
Calories: 49
Sugar: 10.1 g
Sodium: 88.1 mg
Fat: 1.1 g
Carbohydrates: 10.1 g
Fiber: 0 g
Protein: 0.1 g
Cholesterol: 3.4 mg