Caramelized sugar syrup infused with vanilla and cream, drizzled into hot coffee for a burnt-sugar, silky finish.
Do not stir the sugar once it begins to melt; swirl the pan gently to ensure even caramelization. Watch closely as sugar darkens—the difference between perfect amber and burnt is seconds.
Remove from heat before adding cream; the mixture will bubble vigorously. Syrup thickens as it cools. If it becomes too thick, thin with 1–2 tbsp hot water.
Ingredients
Scale
Measurement units
- 1 cup granulated sugar
- ½ cup heavy cream
- 1 tsp vanilla extract
- ¼ tsp sea salt (fleur de sel preferred)
- 3 tbsp water
Ingredients
Scale
Measurement units
- 1 cup granulated sugar
- ½ cup heavy cream
- 1 tsp vanilla extract
- ¼ tsp sea salt (fleur de sel preferred)
- 3 tbsp water
Instructions
Combine sugar and water
Pour granulated sugar (1 cup) and water (3 tablespoon) into a heavy-bottomed saucepan.
Stir over medium heat until sugar dissolves and mixture is clear, about 2 minutes.
Equipment: heavy-bottomed saucepan
Caramelize the sugar
Stop stirring. Increase heat to medium-high and let the mixture bubble, swirling the pan occasionally, until it turns deep amber (350–360°F), about 5–7 minutes.
Watch carefully; the color will deepen quickly once it starts to turn golden.
Add cream and aromatics
Remove from heat. Slowly pour in 0.5 cup room-temperature heavy cream (½ cup) while stirring gently; the mixture will bubble and steam.
Stir in vanilla extract (1 teaspoon) and sea salt (¼ teaspoon) until fully combined.
Let the syrup cool in the pan for 3–5 minutes, stirring occasionally.
Equipment: heavy-bottomed saucepan
Cool and store
Pour the syrup into a glass jar or bottle and let it cool to room temperature, about 15 minutes.
Stir 1–2 tbsp of syrup into each cup of hot coffee and serve.
Equipment: glass jar or bottle
Before you cook
Cook notes
- • Do not stir the sugar once it begins to melt; swirl the pan gently to ensure even caramelization.
- • Watch closely as sugar darkens—the difference between perfect amber and burnt is seconds.
- • Remove from heat before adding cream; the mixture will bubble vigorously.
- • Syrup thickens as it cools. If it becomes too thick, thin with 1–2 tbsp hot water.
- • Store in an airtight jar at room temperature for up to 2 weeks.
- • For extra crunch, sprinkle a pinch of fleur de sel on top of each cup before serving.
Ratings
Loading ratings…
Your rating
Have you cooked this?
Comments
Loading comments…
Ready to cook? Or want to explore more recipes?