Easy Caramel Recipe – Homemade Sugar Syrup for Desserts & Drinks

Last Updated on 2 months by Neha Deshmukh

Easy Caramel Recipe – Homemade Sugar Syrup for Desserts & Drinks

Hey everyone! If you’ve ever wondered how to make that gorgeous, golden caramel sauce you see drizzled over desserts, or swirled into lattes, you’re in the right place. Honestly, I used to think caramel was so complicated. I first attempted it years ago and ended up with a burnt, sticky mess! But trust me, this easy caramel recipe is a total game-changer. It’s simpler than you think, and the flavour of homemade caramel is just… incredible. Let’s get started!

Why You’ll Love This Recipe

This caramel recipe is a winner for so many reasons. It only needs two ingredients – seriously! It’s quick, taking just around 15 minutes from start to finish. Plus, once you master this basic recipe, you can use it in so many different ways. From drizzling over ice cream to adding a touch of magic to your favourite Indian sweets, the possibilities are endless.

Ingredients

Here’s what you’ll need:

• 1 cup sugar (approximately 200g)
• ½ cup water (approximately 120ml)

Ingredient Notes

Let’s talk sugar for a sec. Regular granulated sugar works perfectly for this recipe. I’ve tried using caster sugar before, and it caramelizes a little faster, so you need to keep a really close eye on it. Brown sugar will give you a slightly different flavour – more of a toffee vibe, which is also delicious! But for a classic, clean caramel flavour, stick with granulated.

Step-By-Step Instructions

Alright, let’s make some caramel!

1. First, grab a heavy-bottomed pan. This is important – it helps distribute the heat evenly and prevents burning.
2. Pour in the sugar and water.
3. Place the pan over medium heat. Now, just let it sit! Don’t stir it. Seriously, resist the urge.
4. As the sugar heats up, it will start to melt around the edges. Swirl the pan gently to ensure everything melts evenly. Think of it like coaxing the caramel along, not stirring it vigorously.
5. Keep going until the sugar turns a beautiful golden amber colour. This is where you need to pay attention! It can go from perfect to burnt in a matter of seconds.
6. Once you’ve reached that gorgeous amber hue, carefully add a splash more water (about a tablespoon) and stir to combine. It will bubble up – that’s normal!
7. Simmer for 2-3 minutes, until the syrup thickens slightly.
8. Finally, remove from the heat and let it cool completely before storing or using. It will thicken further as it cools.

Expert Tips

• Patience is key! Don’t rush the caramelization process.
• Use a clean pan. Any residue can cause crystallization.
• Don’t stir! Swirling is okay, but stirring can lead to grainy caramel.
• Keep a close eye on the colour. Burnt caramel is no fun.
• Be careful! Hot caramel is extremely hot.

Variations

This basic caramel recipe is a blank canvas for flavour. Here are a few ideas:

• Spice Infusions: My auntie always adds a pinch of cardamom powder to her caramel. It’s divine! You could also try cinnamon, nutmeg, or even a tiny bit of chilli powder for a spicy kick.
• Salted Caramel: Add a generous pinch of sea salt (about ¼ teaspoon) after you remove the caramel from the heat. My friends always ask for this version.
• Different Sugar Types: As mentioned before, experiment with brown sugar for a toffee flavour, or try using jaggery for a more traditional Indian twist.

Serving Suggestions

Okay, now for the fun part – using your homemade caramel!

• Drizzle over ice cream or kulfi.
• Swirl into your morning coffee or chai latte.
• Use as a topping for pancakes or waffles.
• Add a touch of sweetness to your favourite Indian desserts like gulab jamun or rasgulla.
• Make caramel pudding (flan)!

Storage Instructions

Let the caramel cool completely, then store it in an airtight container at room temperature for up to a week. If it gets too thick, you can gently warm it up in the microwave for a few seconds.

FAQs

What type of sugar is best for caramel?

Granulated sugar is the easiest to work with and gives you a classic caramel flavour. You can experiment with other sugars, but granulated is a great place to start.

How do I prevent my caramel from burning?

Use a heavy-bottomed pan, don’t stir, and keep a close eye on the colour. Patience is key!

Can I make caramel without a thermometer?

Yes! You can tell when the caramel is ready by its colour – it should be a beautiful golden amber.

What can I use homemade caramel for?

So many things! See the “Serving Suggestions” section above for ideas.

How long does homemade caramel last?

Stored in an airtight container at room temperature, it will last for up to a week.