The trick with making a caramel syrup to flavor coffee is to get enough caramel flavor to cut through the assertive flavor of the coffee without adding any bitterness. This syrup accomplishes that by caramelizing most, but not all, the sugar in the recipe, leaving some to provide pure sweetness. A pinch of salt also helps counteract any bitterness. Make some caramel syrup. Your coffee will thank you!
150gramsgranulated sugar5.3 oz, or about 3/4 cup divided use
200gramswater7 oz or 1 cup minus 2 Tablespoons, divided use
pinchsalt
½teaspoonvanilla extract
Instructions
In a small pan, combine 37 grams of sugar (1.3 oz or about 3 Tablespoons) with 100 grams (3.5 oz or a scant 1/2 cup) water.
Add a pinch of salt, and heat to a boil. Stir to make sure the sugar is completely dissolved, and let boil for about 30 seconds. Remove from the heat, but keep the syrup convenient to the stove.
In a medium pan, combine the remaining sugar (113 grams) and water (50 grams), and heat over medium heat, stirring to moisten and help dissolve the sugar.
Bring to a boil and cook until the sugar caramelizes to a honey color, about 10 minutes. Frequently swirl the pan gently to make sure the sugar caramelizes evenly. As soon as the caramel is the color you want, remove from the heat and pour the reserved hot syrup into the sugar to stop the cooking process.
Return to the heat and stir to completely dissolve any caramel that may have seized up. Boil for about 90 seconds.
Remove from heat, and add the vanilla. Stir to combine evenly, then pour the syrup into a clean jar and let cool. Store in the fridge for up to 2 weeks.
Notes
To make a more assertive caramel syrup, caramelize the entire amount of sugar and stop the cooking with the entire amount of water. Make sure you bring that water to a boil to minimize spattering. Still, do this part carefully and make sure to keep your hand out of direct steam. In other words, pour that hot water from a handled pan.For a sweeter caramel syrup perfect for adding to steamed milk, only caramelize half the sugar, using the other half for the simple syrup. 75 grams sugar, caramelized with 75 additioinal grams "straight sugar."