Homemade Caramel Coffee Syrup

Let the heavy cream come to room temperature so it doesn't splatter when it contacts the hot caramel and cause the caramel to seize.

Prepare a clean, dry jar with a lid of at least 350 ml capacity and place it on the work surface along with a whisk and a spatula.

Pour the granulated sugar into a medium heavy-bottomed saucepan and add water so that the sugar is evenly moistened across the entire surface.

Place the saucepan over medium heat and cook without stirring, swirling the pan occasionally, until the sugar has fully dissolved and the mixture begins to bubble gently.

Continue cooking for about 6-8 minutes until the syrup turns a deep amber color and smells of caramel. watch carefully so it doesn't burn, dark brown caramel will taste bitter.

Remove the saucepan from the heat and carefully pour in the room-temperature cream in small additions. the mixture will bubble vigorously, so immediately whisk it energetically until smooth.

Return the saucepan to low heat and cook for another 1-2 minutes, whisking constantly, until any remaining caramel lumps have fully dissolved and the syrup is glossy and uniform.

Remove from the heat, stir in the butter, vanilla extract, and a pinch of salt. stir until the butter has completely melted and the syrup has a silky consistency.

Let the syrup cool in the saucepan for 10 minutes, then pour it into the prepared jar. it will thicken considerably as it cools.

Add 1-2 tablespoons of caramel syrup to a cup of espresso or latte and stir well. for iced coffee, first dissolve the syrup in hot coffee, then pour over ice with milk.

Store the jar of syrup sealed in the refrigerator and shake or stir before each use. it will keep for 3-4 weeks.