Caramel syrup will give your coffee a pleasant rich taste. But those purchased in the store are usually sugary-sweet and contain incomprehensibly what. Therefore, making your own syrup at home will be an excellent solution, in addition, it is not difficult.
The highlight of caramel syrup
Making caramel can be difficult if you use it in desserts and sweets, but the caramel syrup recipe for coffee, fortunately, does not require such accuracy. We don’t need to worry about temperature, a specific color or something similar, which makes the cooking process much easier. Best suited if allowed to cool completely before use. The highlight of caramel syrup is that it is sweet, but with a light bitterness, which makes the drink more refined. Moreover, its spicy aroma drives crazy coffee lovers.
Even such a simple recipe for caramel syrup with improper preparation can be a real problem. If cooked for too long, it may burn. If you keep it on a low fire for too little and immediately start heating, then the liquid will evaporate before the sugar becomes caramelized and solidifies directly in a saucepan.
Cooking process
First you need to mix sugar and about 1/4 cup of water in a small bucket, putting on a slow fire. Add a small drop of corn syrup there so that the caramel does not crystallize. Instead of this syrup, you can use honey in a caramel recipe, it will add its own notes to the taste. In no case should you raise the temperature before the sugar has completely dissolved. Sometimes a teaspoon of lemon juice is added to the pan to add zest.
Ingredients:
- 1 cup sugar
- 3/4 cup of water (separately);
- 1 teaspoon corn syrup;
- 1 teaspoon of vanilla extract;
- a pinch of salt.
Once the mixture has dissolved, it should be heated over medium heat. So the syrup is cooked for about 2 minutes with the lid closed to begin the process of forming caramel. Then, when the process of boiling begins in the pan, open the lid and stir constantly until the syrup becomes a light amber color. You can boil it until the color darkens, if you want to get a deeper caramel flavor.
Once you get the color you want, carefully remove the syrup from the heat and add 1/2 more glass of water. Do this very slowly, as the hot syrup sizzles and can splatter and burn your skin. Then you can add a little vanilla and a pinch of salt.
Syrup is a great addition to your morning coffee, served hot or cold. If the syrup is used for iced coffee, it is best to cool it before drinking. This additive is perfectly stored in the refrigerator for many months. However, since the caramel syrup recipe does not contain preservatives, it will not lose its taste and will not deteriorate only if stored in the refrigerator.
Without corn syrup
To use the caramel syrup recipe at home, the presence of corn syrup or honey in it may not always be suitable, because they may not be at hand. But you can resort to a little trick.
The pan is immediately placed on medium heat, and only sugar is placed in it. At this temperature, it will soon begin to melt, it needs to be stirred all the time so that it does not burn. Since cooking without water is very likely.
When the sugar finally melts and darkens, do not add water immediately, it is better to give it another 1-2 minutes. Stir the contents of the pan very actively at this time. And only when this time expires, you can add boiling water little by little, just as carefully stirring the syrup so that it becomes homogeneous.
Serving coffee with syrup
Caramel syrup can be added not only to coffee, it goes well with many drinks and desserts. You can use this caramel syrup recipe for soaking cakes, decorating muffins or ice cream, it is added to cocoa, milkshakes and a variety of coffee drinks. This syrup blends perfectly with milk and cream, it enhances the taste of the drink.
Of course, if desired, in the cooking process, you can add spices to the caramel syrup recipe to add flavor. For example, cinnamon powder, a little grated chocolate will make it taste richer and even change the color of the syrup, in case you want to decorate it with a drink. When preparing cold coffee drinks with delicate milk foam or vanilla ice cream, the syrup is poured to the bottom. Cinnamon or grated chocolate is already poured over the foam.