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Homemade Caramel Syrup

This recipe was translated from this French recipe and reduced to 1/4th the amount.
Total Time 20 mins
Course Drinks


  • Medium saucepan
  • Medium air tight container


  • .75 tsp. White vinegar
  • 4 oz. Powdered sugar
  • 3 oz. Water


  • Add vinegar, sugar, and 1 ounce of water in a saucepan and heat over high heat for about 15 minutes, stirring occasionally.
  • When the caramel begins to turn medium brown, lower the heat to medium and very carefully and gently add 2 ounces of cold water. This may cause the water to boil at first, so watch out for splashes! 
  • When the water is incorporated, return the heat to high and let heat for one more minute, stirring continuously.
  • Stored in an airtight container in the fridge, this syrup should last a month or two pretty easily … but I doubt it’ll last that long!
Tried this recipe?Let us know how it was!