Caramel Coffee Syrup Recipes
CARAMEL COFFEE SYRUP
easy and cheaper than buying it and definitely cheaper than buying a coffee from starbucks! From the joy of cooking Edit: I would like to point out that this recipe comes from The Joy of Cooking and is, therefore, not a troll. I have made it successfully several times as have other people. If you are having a problem it is possible that you may not be letting the sugar actually dissolve. This process takes several minutes and you will know you have achieved it when the syrup is almost clear and you don't have any granules on the bottom while you stir.
Provided by Annas_Mom_Erin
Categories Low Protein
Time 22m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 4
Steps:
- mix 1/4 cup water and all sugar in a saucepan over medium-high heat til sugar is dissolved. DO NOT LET IT BOIL UNTIL SUGAR IS DISSOLVED COMPLETELY.
- Turn heat to high and cover and let boil for two minutes.
- Uncover and stir gently while it continues to boil until it turns a nice deep amber color. Remove from heat.
- CAUTION: READ CAREFULLY: Stand back to avoid scalding yourself as mixture will begin to bubble rapidly when you do the next step.
- Add the rest of the water and then when the bubbles settle a bit the vanilla and salt and stir gently to mix. Let cool and it will keep in the fridge for up to six months.
VANILLA CARAMEL SYRUP - FOR COFFEE OR ESPRESSO
This will replace the expensive syrup you buy to make flavored coffee or espresso. I think it is as good as "Torani" or "Davinci". This recipe will nearly fill an empty 23 oz. bottle.
Provided by Some1sGrandma
Categories Beverages
Time 19m
Yield 21 fluid ounces
Number Of Ingredients 6
Steps:
- Slice vanilla beans lengthwise with a sharp knife, use sharp edge of knife to scrape out the inside of the bean against the cutting board.
- Put the scrapings and the outer beans in a sauce pan.
- Put all other ingredients in the pan and heat on low stirring often for about 10 minutes.
- Turn heat up to medium for a few more minutes (3-5) stirring constantly.
- Do not boil.
- Filter your hot syrup through a Melitta and coffee filter or through a strainer and cheese cloth.
- This is to remove the bean skins and any sediment.
- Cool syrup and pour into a tall glass bottle, an old wine bottle or empty coffee syrup bottles work great and are the right size.
Nutrition Facts : Calories 89.9, Sodium 1.6, Carbohydrate 21.8, Sugar 21.7
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