Caramel sugar syrup

Step-by-step preparation

Cooking time: 30 mins

1. STEP 1

   

   How to make caramel syrup from sugar? Prepare the products according to the list. I recommend taking bottled or filtered water. Instead of vanilla sugar, you can use vanilla or vanillin (take it on the tip of a knife).

2. STEP 2

   

   Pour one third of the sugar into the saucepan in which you will cook the caramel. It is advisable to take dishes with a thick bottom so that nothing burns or sticks to the bottom. Place the saucepan on the stove.

3. STEP 3

   

   Melt the sugar over low heat until light brown. The sugar will sizzle and gurgle, so be careful.

4. STEP 4

   

   Remove the saucepan from the stove and add the rest of the sugar, quickly stirring the whole mass. The melted sugar will quickly harden and caramelize, this is normal.

5. STEP 5

   

   Pour water into the sugar mixture and add vanilla sugar. Place the saucepan back on the stove. Cook the caramel at a low simmer, skimming off any foam if it forms. Stir the sugar mass with a spatula or spoon. Keep the caramel on the heat until all the sugar has completely dissolved.

6. STEP 6

   

   Caramel sugar syrup should not have a liquid, but not a thick consistency. Boil it to this state for 7-10 minutes. If you boil it down too much, the sugar can simply harden and turn into caramel. The time will vary depending on the characteristics of your stove.

7. STEP 7

   

   Caramel sugar syrup is ready! It is amber-brown in color, transparent and appetizing, shimmering in the light with all the colors of the rainbow!

Comments on the recipe

Arina Koten

19.10.2023

4.9

I will also offer a recipe for syrup with sugar and cognac.

Moderator Ksenia

19.10.2023

5

I prepared caramel syrup from sugar as an impregnation for the cakes. It's very simple and quick to make. The syrup is medium thick, viscous in consistency, and has a very beautiful amber color. I didn’t have vanilla sugar; instead I added a teaspoon of almond syrup. The caramel syrup perfectly soaked the cakes, making them very juicy. The finished cake has very light caramel notes. I prepared the syrup for 4 servings. The resulting amount was enough for me to saturate three cakes with a diameter of 20 cm. Thank you very much for the recipe!