Salted Caramel Coffee Syrup
Save money, and make your own coffee syrup at home! My salted caramel coffee syrup tastes just like the syrups Starbucks uses; perfect for your at-home iced drinks, hot drinks, lattes & hot chocolate!
Make Your Own Coffee Syrup At Home
Have you ever tried to make your own simple syrup? It’s SO easy to do, you just need a few pantry ingredients, and you can make so many different flavors! This recipe is an easy classic syrup and has a delicious caramel flavor – I think you’ll love it. This is for all of my coffee lovers,
Starbucks Copycat Coffee Syrup
This is a perfect copycat recipe for Starbucks Salted Caramel Syrup. I am a coffee lover. The stronger the better and espresso drinks are my jam. My most beloved piece of equipment is my Breville Espresso machine and if I ever had to evacuate my house quickly, I’d grab it.
I also love Starbucks, and a great coffee cafe in general. Anytime I am traveling or exploring new areas, I ALWAYS search for Starbucks locations and coffee shops and must hit them up.
Give me a hot latte or cortado and I’m a happy girl. I’m one of those weirdos who will choose a hot coffee over iced any day. I do love an iced latte or iced espresso on a hot afternoon, but I typically choose hot coffee drinks over cold coffee or iced coffee.
Starbucks Sauce vs. Syrup: What’s the Difference
The main difference between Starbucks coffee sauces and coffee syrup is that sauce has a thicker consistency while syrup has a much thinner consistency.
For example, on of my most favorite drinks is the iced caramel macchiato, you’ll recall that they put a few pumps of syrup, vanilla for this drink, in the bottom, then a layer of milk, (half & half, heavy cream, oat milk, coconut milk, or almond milk), then the layer of espresso, and then they top it off with that heavenly drizzle of Starbucks caramel sauce.
That drizzle just takes its time to get to the bottom because it is so much thicker.
Salted Caramel Hot Cocoa
This syrup tastes very much like your favorite caramel sauce, only in syrup form! It’s so easy to add to your favorite beverages in the Summer (iced tea, too!) and Winter (salted caramel hot cocoa, whatttt??!!).
I think my recipe is even better than Starbucks Salted Caramel syrup, it’s way less expensive, and you get to enjoy it from the comfort of your own home!
Tips for Making Caramel Syrup
Just a few things to know when you’re making this recipe:
- It takes a little while for the sugar and water to boil down to the caramel sauce
- When the syrup begins to caramelize (anytime between 20-45 minutes), it happens fairly quickly, so keep a good eye on it the last 5-10 minutes
- BE VERY CAREFUL when adding the final ingredients to the caramel sauce. You’ll be adding them to boiling hot caramel and it can splatter a bit
- When adding the 2nd half of the water, be sure to add warm/hot water, this will help to avoid the splatter and keep the caramel sauce from hardening up. If you find that the sauce hardens when you add the water, just put the sauce pan back on low heat and stir until it dissolves back into liquid
- Store your syrup in a sealed container in the fridge for up to a month
How do I Know When the Caramel is Ready?
Below are some pictures of the simple syrup as it’s cooking down to the caramel sauce. You can see the differences in color in each photo.
As soon as the sauce turns that beautiful amber color of caramel (3rd picture), remove it from the heat.
What are the Ingredients in Salted Caramel Coffee Syrup
- White Sugar or cane sugar
- Water
- Vanilla Extract
- Sea Salt
These are all natural ingredients, you won’t find any corn syrup in this recipe, which is another important difference when making your own variety of syrups at home.
Can I Use Brown Sugar
Yes! To make an easy brown sugar syrup, or to create a dark caramel sauce, use brown sugar in place of white sugar. Just be careful because it will be difficult to tell when it’s starting to turn amber colored. Brown sugar will also give the syrup and richer flavor and caramel taste.
Can I Use Sugar Substitute
I have never made this recipe using a sugar substitute so I am not able to attest to the consistency or result. If you try it, please let me know how it turns out and I’ll update the recipe!
How to Make Salted Caramel Coffee Syrup
- All you need is a sauce pan, a spatula or wooden spoon, and these simple ingredients and you’ll be ready to enjoy your iced or hot beverage sweetened with delicious syrup in no time!
- In a medium saucepan over medium/high heat, add sugar and 1 1/2 cups water
- Stir to dissolve sugar and stir occasionally until it comes to a rolling boil
- Stop stirring and now let the syrup continue to boil at a rolling pace until it boils down and begins to turn an amber color – SEE TIPS. This could take 20-45 minutes. I would begin to check it at 15 minutes and keep a close eye on it from that point on.
- When the syrup is almost done, heat the remaining water and set aside. I do this in the microwave using a glass measuring cup.
- AS SOON as the syrup turns to the unmistakable color of caramel, remove from heat.
- VERY CAREFULLY (watch splattering) begin to add the hot water and stir. If the syrup begins to harden, just add a bit of heat and continue to stir until it all dissolves then remove from heat.
- Finally, add the vanilla and sea salt and stir until the salt dissolves.
- Let the syrup cool for about 30 minutes on the stovetop.
- Store the cooled syrup in a sealed container in the fridge for up to a month.Â
- Some options to top your drink with: whipped cream, caramel drizzle
Salted Caramel Coffee Syrup
Ingredients
- 1 1/2 Cups White Sugar
- 3 Cups Water, Divided (1 1/2 cups each)
- 2 tsp Vanilla Extract
- 1/2 tsp Sea Salt
Instructions
- In a medium saucepan over medium/high heat, add sugar and 1 1/2 cups water
- Stir to dissolve sugar and stir occasionally until it comes to a rolling boil
- Stop stirring and now let the syrup continue to boil at a rolling pace until it boils down and begins to turn an amber color - SEE TIPS. This could take 20-45 minutes. I would begin to check it at 15 minutes and keep a close eye on it from that point on.
- When the syrup is almost done, heat the remaining water and set aside. I do this in the microwave using a glass measuring cup.
- AS SOON as the syrup turns to the unmistakable color of caramel, remove from heat.
- VERY CAREFULLY (watch splattering) begin to add the hot water and stir. If the syrup begins to harden, just add a bit of heat and continue to stir until it all dissolves then remove from heat.
- Finally, add the vanilla and sea salt and stir until the salt dissolves.
- Let the syrup cool for about 30 minutes on the stovetop.
- Store the cooled syrup in a sealed container in the fridge for up to a month.
Notes
Ways to Enjoy Your Salted Caramel Syrup:
Iced or Hot Coffee
Hot Chocolate
Iced Tea
Ice Cream
Cocktails
Nutrition Information
Yield 32 Serving Size 1 gramsAmount Per Serving Calories 37Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 37mgCarbohydrates 9gFiber 0gSugar 9gProtein 0g
Nutrition calculation is offered as a courtesy and no guarantee that the information will be completely accurate. The data provided are a product of online nutrition calculators and should be considered an estimate only. I am not a registered dietician nor a certified nutritionist. For more accurate information, or if you have dietary restrictions, please consult a trusted professional. A Healthy Makeover strongly supports Intuitive Eating, body trust, and Health at Every Size.
What Can I Put Salted Caramel Coffee Syrup On/In
This is an easy one, my friends: whatever your heart desires! Some great ideas:
- Hot beverages
- Cold beverages
- Ice Cream
- Hot Tea
- Cold Tea
Post updated June 14, 2022*
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16 Comments
Christina
This caramel sauce is so good! And very easy to make. I added a bit more salt for some extra flavor, and it turned out great. Very deep color and flavor. Quick tip, don’t walk away while the caramel is boiling down. Keep an eye on it because it once it starts getting brown, it goes quickly. Mine only took about 25 minutes to get to a deep caramel color. And I used an electric kettle to heat the water and added it very slowly. Can’t wait to try this again with brown sugar!
Betty
I just made this using organic sugar that is a little bit less white than white sugar. I kept a VERY close eye on it at about 25 mins and added the water just in time to prevent it from burning. It is DELICIOUS!!! And saved me about $20 on an organic equivalent. Thanks for this recipe!
Rebecca
I made it the other day exactly following the instructions and it turned out great! One reminder: make sure you pour the second half of the water veeeeery slowly and carefully! It splashes a lot if you go too fast:)
Ghost
Mine didn’t turn out. My issues were probably, I added the water too late? A minute or 2. OR, I kept stirring during the caramelize process and didn’t let it boil on its own, either way, the sugar crystallized before it caramelized.
Diana Jones
I’ve made my own version of this (epic fail). The key is patience. The syrup takes a long time to get to the color of carmel, but it is totally worth the wait. I made a double batch because I love my iced coffee and this just adds the finishing touch to a great cold brew. Thanks for the easy trick behind this fabulous treat!
Joyce T.
Hello! I just found your recipe last month and I was a bit hesitant about making it because I know how temperamental caramel can be, but I made it and it was such a huge success! I’m going to make a second batch today. It comes out to such a beautiful amber color and the taste is divine. I added a little more salt to really help compliment that sweet caramel flavor, it was closer to 2/3 or 3/4 tsp of salt – I added to taste. Thank you for posting this, I’ll be using it many, many times!!
Charles Persinger JR
Mine all the water boiled out and crystallized the sugar and never turned color.
Amber Olson
Recipe turned out great. I only wish that you would have a temperature that we could watch for using a candy thermometer… But it wasn’t horrible setting the first timer for 15 minutes and then every five minutes afterward. It almost burned but thankfully I caught it just in time. I doubled the recipe but instead of 2 teaspoons of vanilla I did 1 teaspoon of vanilla and 1 teaspoon of imitation caramel extract.
Jacob Buckles
Can you use coconut sugar
Shari Malcomb
I make this recipe at least twice a month as salted caramel is my husband’s favorite flavor. One thing I do different is add just a bit less water at the end to make it a bit thicker, more ‘syrupy’. It’s delicious every time!!
Kari
I made the salted caramel syrup for teacher and neighbor gifts. It takes a bit longer than just doing other syrups ( cinnamon, vanilla or even peppermint mocha) but it’s totally worth it
Ladybug Crossing
I’ve made this recipe 3 times now and I love it! Thank you so much!
Elisa
hey!! after i added the second cup and a half of water, it was rather watery and not syrup-y. is that normal? it hasn’t fully cooled yet either
Felicity
I made the mistake of using Panera and coconut sugar… and as soon as I started I realized that I’m going to have a hard time telling if it’s browning–because it’s already brown!
… Then I forgot a timer. However, I really appreciate this post explaining how to make it, and I’m looking forward to trying it anyways! It gives clear directions on the process of water and sugar based caramel syrup, which is exactly what I was looking for. (I just do dumb things in the kitchen sometimes haha)
Thank you!!!
W Houldey
Followed recipe instructions to the letter. Dead on 40 minutes, syrupp crystallized completely….no liquid at all. The mixture was pure white….had not caramelized at all. Added the extra water and still diid not caramelized after another 35 minutes on rolling boil. Please advise. I am an excellent cook who never has failures!
Brittany
The same thing happened to me. I learned that you have to have the heat pretty high. Once I cooked it at a higher heat it worked.