Quick and easy is the phrase of the day. Allow me to use it in a sentence for you BECCA! Please QUICKLY show us how to make an EASY caramel syrup recipe that can be used to add huge amounts of flavor to baked goods and beverages.
WHOOP, here it is! 🙂
You are watching: How To Make Caramel Extract
Please note: This is NOT caramel sauce. Caramel sauce typically has cream added to it after cooking… nor is it butterscotch, which is made by adding cream AND butter. This is a clear, deep flavored, translucent syrup. Dare I say it’s beautiful?
This, m’loves, is a syrup. The kind you could pour over pancakes and French toast. Or it can be added to your favorite coffee or tea for a perfect caramel latte. Or be bold and adventurous and use it in place of simple syrup when you’re preparing a cocktail! Although I don’t drink alcohol anymore, this salted caramel whiskey sour would have made for some INCREDIBLY lovely nights back in my drinking days!
This syrup is also the kind that looks EXCEPTIONALLY gorgeous when drizzled over cakes LIKE THIS ONE, or added to cakes like THIS ONE (wowza, I need to make this cake, SOON!)
You’re going to need this easy caramel syrup recipe to make my recipe for caramel apple popcorn cookies
Since it keeps indefinitely when properly covered and stored in the fridge, you may as well go make yourself up a batch of it now. You might even want to double the recipe, because you never know what else you’ll want to make with it before Wednesday.