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Homemade Salted Caramel Halloween Coffee Syrup

homemade salted caramel halloween coffee syrup - featured image
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A quick and easy homemade salted caramel syrup that turns your morning coffee into a sophisticated Halloween treat. Made with simple pantry ingredients, this deep, complex syrup is perfect for coffee, desserts, and cocktails.

Ingredients

Scale
  • 4 tablespoons unsalted butter (½ stick)
  • 1 cup dark brown sugar, packed
  • ½ cup granulated sugar
  • ½ cup heavy cream
  • ¼ cup water
  • 1 teaspoon flaky sea salt
  • 1 teaspoon vanilla extract
  • Optional: pinch of cinnamon or nutmeg

Instructions

  1. Brown the butter: Place the 4 tablespoons of unsalted butter in a medium saucepan over medium heat. Swirl the pan occasionally as the butter melts. It will foam, then start to crackle. After about 3-4 minutes, you’ll see brown specks forming at the bottom of the pan and smell a nutty aroma. Immediately remove the pan from the heat to prevent burning.
  2. Add the sugars and water: Carefully add the packed dark brown sugar and granulated sugar to the browned butter. Pour in the ¼ cup of water. The mixture will look grainy and thick. Return the pan to low heat and stir constantly with a wooden spoon until the sugars are mostly dissolved, about 2 minutes.
  3. Simmer the caramel: Increase the heat to medium and bring the mixture to a gentle boil. Do not stir at this point. Let it boil undisturbed for 3-4 minutes. The mixture will bubble up and darken. You’re looking for a deep amber color, similar to the color of a penny. If you have a candy thermometer, it should read 235°F (113°C).
  4. Add the cream carefully: Remove the pan from the heat. Slowly and carefully pour in the ½ cup of heavy cream. The mixture will bubble up violently—this is normal. Whisk continuously until the cream is fully incorporated and the sauce is smooth. Be careful of the steam; it’s very hot.
  5. Finish with salt and vanilla: Add the 1 teaspoon of flaky sea salt and 1 teaspoon of vanilla extract. Whisk until everything is combined. The syrup will be thin at this point but will thicken as it cools.
  6. Cool and store: Let the syrup cool in the pan for 10 minutes. Then, pour it through a fine-mesh strainer (if using) into a glass jar. Let it cool completely to room temperature before sealing the lid. It will thicken considerably as it cools.

Notes

Don’t walk away from the stove; the sugar can burn quickly. Use a light-colored pan to monitor caramel color. Room temperature cream prevents lumps. If sugar crystallizes, add a teaspoon of water and whisk gently. Store in an airtight glass jar in the refrigerator for up to 2 weeks. To use, microwave the jar for 10-15 seconds or place in warm water until pourable.

Nutrition

Keywords: salted caramel, coffee syrup, Halloween, homemade syrup, caramel sauce, easy caramel, fall recipe

Find it online: https://pokirecipes.com/homemade-salted-caramel-halloween-coffee-syrup/