Homemade Caramel Coffee Syrup

Make your homemade caramel coffee syrup right from the start: let the heavy cream come to room temperature for at least 20 minutes so it does not splatter when it hits the hot caramel and the mixture does not seize.

Set out a clean dry jar with a lid of at least 350 ml capacity on the work surface together with a whisk and a spatula. Have everything ready before you begin, because once the caramel reaches the right color there is no time to hunt for equipment.

Pour the granulated sugar into a medium heavy-bottomed saucepan and add water so 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 to 8 minutes until the syrup turns a deep amber color and smells intensely of caramel. Watch carefully so it does not burn. Dark brown caramel tastes bitter and spoils the syrup. The ideal color is a deep gold, similar to dark honey.

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 to 2 minutes, whisking constantly, until any remaining caramel lumps have fully dissolved and the syrup is glossy and uniform.

Remove from the heat and 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 to 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 and then pour over ice with milk.

Store the jar of syrup sealed in the refrigerator and shake or stir before each use. It keeps for 3 to 4 weeks.