There’s almost always a jar of this caramel syrup in my fridge. I often make a double batch, because it goes fast: drizzled over crêpes, spooned onto vanilla ice cream, or poured over warm waffles.
It’s made with just sugar, water, and a splash of vinegar or lemon juice. No cream, no butter. And unlike most homemade caramel, it stays liquid once it cools and keeps for up to two weeks in the fridge, ready to pour whenever you want it. The method is simple, and I’ll walk you through it step by step. After your first batch, I have a feeling you’ll want a jar on hand too.
If you’re in the mood for a richer, creamier caramel, try my salted butter caramel sauce.
PREP TIME
5 min
COOK TIME
10 min
DIFFICULTY
Easy
YIELD
About 1/2 cup
Start by adding the sugar, water, and white vinegar or lemon juice to a saucepan. Don’t stir. You don’t need to, and stirring can make the sugar crystallize.
The acid helps prevent that, which is why I add the vinegar or lemon juice right at the start, before the mixture comes to a boil.
The caramel stays very pale at first, then gradually starts to turn golden. From that point on, keep a close eye on it, because the color can change quickly. If it browns unevenly, just tilt the pan slightly or gently swirl it by the handle instead of stirring with a spoon.
Take the pan off the heat as soon as the caramel reaches a golden to amber color. The longer it cooks, the darker and more bitter it gets.
Once the pan is off the heat, add the hot water right away: the caramel keeps cooking for a few moments from the heat of the pan.
What Color Should Caramel Be?
Color is your best guide. On the left, the caramel is still golden; in the center, it’s amber; on the right, it’s already too dark and will taste bitter.
Stop at golden for a sweeter caramel, or take it to amber for a deeper flavor.
How to Make Caramel Stay Liquid
The amount of water you add at the end of cooking is what mostly determines the texture once the caramel cools, and it’s the key to keeping it from hardening. The more water you add, the thinner the syrup; a little less water gives you a thicker one.
Don’t judge the texture while the caramel is still hot. At that stage, it always looks much thinner than it will be once cooled. Let it cool completely before deciding whether the consistency is right for you.
I once ended up with caramel that set too hard, just because the water I’d heated in the microwave had boiled too long. Some of it evaporated, so I actually added less than I thought. Since then, I always measure the water once it’s hot. That way, evaporation can’t throw off the amount.
With the proportions in this recipe, you get a pourable caramel syrup that lightly coats a spoon at room temperature. In the fridge, it thickens a little but stays pourable, and it keeps for up to two weeks.
How to Fix Caramel That's Too Thick or Hardened
If your caramel turns out too thick once it cools, don’t worry: it’s usually very easy to fix.
Put it back in a saucepan and warm it gently. Then add a little hot water at a time, stirring until you get the consistency you want.
Take it slow: it’s always easier to add a bit more water than to cook down a caramel that has become too thin.
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Homemade Caramel Syrup
A simple homemade caramel syrup with no cream and no butter that stays pourable after cooling. Easy to make ahead and perfect for drizzling over crêpes, waffles, pancakes, and ice cream.
8
servings5
minutes10
minutesPour garder la recette visible pendant que je cuisine
Ingredients
3/4 cup granulated sugar
2 tablespoons water
1 tablespoon white vinegar (or lemon juice)
3 1/2 tablespoons hot water (measured after heating)
Instructions
- Prepare the hot water:
Heat a little more than 3 1/2 tablespoons of water in a kettle or small saucepan. Then measure out 3 1/2 tablespoons of the hot water, so evaporation doesn’t throw off the amount, and keep it hot until the end of the recipe. - Start the caramel:
Add the sugar, the 2 tablespoons of water, and the white vinegar or lemon juice to a saucepan. Cook over medium to medium-high heat without stirring. - Watch the color:
Let it cook until the caramel starts to turn golden. If it's browning unevenly, gently swirl the pan by the handle. Don't stir with a spoon. - Stop the cooking:
Take the pan off the heat when the caramel reaches a golden to amber color, depending on how deep you like the flavor. Move straight on to the next step, because the caramel keeps cooking for a few moments even off the heat. - Add the hot water:
Pour in the hot water a little at a time. The caramel will bubble up vigorously. Because the water is hot, it usually doesn’t splatter, but it’s best to be careful and keep your hands and face back. - Stir the caramel:
Now it’s fine to use a spoon: stir gently until the caramel is smooth. If any bits of caramel seize up when the water goes in, return the pan to low heat for a moment and stir until they dissolve. - Transfer to a jar:
Pour the still-hot caramel into a clean, room-temperature jar. Let it cool completely before judging its final consistency.
Notes / Minute Papillote Tip
- I sometimes double the recipe so I always have some on hand. It keeps for up to two weeks in a sealed jar in the fridge.
Frequently Asked Questions About Homemade Caramel Syrup
Why Did My Caramel Crystallize?
Crystallization happens when sugar crystals start to re-form during cooking. To reduce the risk, add the white vinegar or lemon juice at the very beginning, with the sugar and water, and avoid stirring while the caramel cooks. If needed, just gently swirl the pan by the handle.
Can I Use Lemon Juice Instead of White Vinegar?
Yes. White vinegar and lemon juice do the same job here: their acidity helps keep the sugar from crystallizing.
Why Does My Caramel Taste Bitter?
Caramel turns bitter when it’s overcooked. Once it starts to turn golden, watch it closely and take it off the heat anywhere between golden and amber.
As mentioned above, it keeps cooking for a few moments off the heat, so add the hot water right away.
How Should I Store Caramel Syrup?
Store it in a clean, airtight jar in the fridge for up to two weeks.
It may thicken slightly when chilled. If so, let it sit at room temperature for a few minutes or warm it very gently before using.
More Recipes to Try
The recipes featured here are gradually being translated and adapted into English. In the meantime, you can still visit the French versions if you’d like.
Salted Caramel Sauce
A richer, creamier caramel for crêpes, ice cream, and desserts... or straight from the spoon!
Homemade Hazelnut Praline Paste
A deeply nutty blend of hazelnuts, almonds, and caramel for all kinds of treats.
Chocolate Praline Pudding Cups
Quick, creamy individual desserts made with chocolate and praline.
Orange Salad with Spiced Caramel
Fresh oranges with a lightly spiced caramel, for a light and refreshing end to a meal.
