Vanilla Caramel Syrup - For Coffee or Espresso Recipe #71652
This will replace the expensive syrup you buy to make flavored coffee or espresso. I think it is as good as "Torani" or "Davinci". This recipe will nearly fill an empty 23 oz. bottle.
19 min | 4 min prep
21 fluid ounces
- 2 cups sugar
- 1/4 cup packed dark brown sugar
- 2 cups hot water (from your tap)
- 2 vanilla beans
- 6 teaspoons vanilla extract
- 6 teaspoons caramel extract
- Slice vanilla beans lengthwise with a sharp knife, use sharp edge of knife to scrape out the inside of the bean against the cutting board.
- Put the scrapings and the outer beans in a sauce pan.
- Put all other ingredients in the pan and heat on low stirring often for about 10 minutes.
- Turn heat up to medium for a few more minutes (3-5) stirring constantly.
- Do not boil.
- Filter your hot syrup through a Melitta and coffee filter or through a strainer and cheese cloth.
- This is to remove the bean skins and any sediment.
- Cool syrup and pour into a tall glass bottle, an old wine bottle or empty coffee syrup bottles work great and are the right size.
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5 stars