Homemade Caramel Syrup

Why I had never considered pouring caramel over pancakes or french toast is beyond me. But after one bite of challah french toast at the Culinary Institute that was graciously topped in caramel syrup – I was hooked.

This sauce can be refrigerated and never firms up, just give it a quick stir if it looks a little funny after being chilled. You can fill cupcakes with it if you wanted, since it’s still gooey at room temp, but it is truly best after zapped in the microwave for few brief seconds.

Rich, buttery, and delicious – impress your family and friends with this maple syrup alternative!


Caramel Syrup

  • 3/4 cup Packed Light Brown Sugar
  • 3/4 cup Packed Dark Brown Sugar
  • 1 cup butter
  • 3/4 cup Heavy Cream
  • 1/2 teaspoon sea salt
  • 1 tablespoon vanilla extract
  • 1 teaspoon Kahlua (optional)
  • 1/4 cup corn syrup

Place all ingredients in a heavy saucepan and heat over medium heat , stirring to combine. Be gentle so as not to splash the sugar around to avoid crystallization. Bring to a simmer, and allow to simmer for 1-2 minutes. Remove from heat. Store in a covered container and use as needed. Reheat in microwave for 10 seconds.

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