Quick and easy is the phrase of the day. Allow me to use it in a sentence for you…
BECCA! Please QUICKLY show us how to make an EASY, delicious caramel syrup that can be used to add huge amounts of flavor to baked goods and beverages.
WHOOOOOP, here it is!
Please note: This is NOT caramel sauce. Caramel sauce typically has cream added to it after cooking… nor is it butterscotch, which is made by adding cream AND butter. This is a clear, deep flavored, translucent syrup. Dare I say it’s beautiful?
This, m’loves, is a syrup. The kind you could pour over pancakes and French toast. Or it can be added to your favorite coffee or tea for a perfect caramel latte. Or be bold and adventurous and use it in place of simple syrup when you’re preparing a cocktail! Although I don’t drink alcohol anymore, this salted caramel whiskey sour would have made for some INCREDIBLY lovely nights back in my drinking days!
You’re going to need some of this caramel syrup to make the cookie recipe that I’ll be sharing with you on Wednesday. Since it keeps indefinitely when properly covered and stored in the fridge, you may as well go make yourself up a quick and easy batch of it now. You might even want to double the recipe…. you never know what else you’ll want to make with it before Wednesday.
- 1 cup granulated white sugar
- 6 ounces water, divided
- Place sugar and 2 ounces (1/4 cup) water into a small, heavy-bottomed saucepan over high heat. Whisk gently until sugar has dissolved and mixture comes to a rolling boil. If necessary, use a wet pastry brush to remove any sugar crystals from the sides of the pan.
- Allow mixture to continue cooking over high heat, WITHOUT STIRRING, until it has reduced slightly and becomes golden amber in color.
- Stand back from the pan slightly and carefully add remaining 4 ounces of water. CAUTION: The mixture will pop and sputter as you do this, so please be careful. (Keep a bowl of cold ice water nearby to plunge your hand into should it become burned)
- Reduce heat to medium and continue cooking until mixture has reduced slightly and is sticky between your fingers (Let the syrup cool slightly before it touches your fingers so that you don't burn yourself!)
- Transfer liquid to a heatproof container. If covered and refrigerated, syrup will stay good indefinitely.