CARAMEL COFFEE SYRUP
easy and cheaper than buying it and definitely cheaper than buying a coffee from starbucks! From the joy of cooking Edit: I would like to point out that this recipe comes from The Joy of Cooking and is, therefore, not a troll. I have made it successfully several times as have other people. If you are having a problem it is possible that you may not be letting the sugar actually dissolve. This process takes several minutes and you will know you have achieved it when the syrup is almost clear and you don't have any granules on the bottom while you stir.
Provided by Annas_Mom_Erin
Categories Low Protein
Time 22m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 4
Steps:
- mix 1/4 cup water and all sugar in a saucepan over medium-high heat til sugar is dissolved. DO NOT LET IT BOIL UNTIL SUGAR IS DISSOLVED COMPLETELY.
- Turn heat to high and cover and let boil for two minutes.
- Uncover and stir gently while it continues to boil until it turns a nice deep amber color. Remove from heat.
- CAUTION: READ CAREFULLY: Stand back to avoid scalding yourself as mixture will begin to bubble rapidly when you do the next step.
- Add the rest of the water and then when the bubbles settle a bit the vanilla and salt and stir gently to mix. Let cool and it will keep in the fridge for up to six months.
HOMEMADE CARAMEL COFFEE CREAMER
Half-and-half with a twist! Don't want to buy the coffee creamer from the store with all of the hydrogenated oils? Here is a quick and easy way to make your very own homemade coffee creamer! Store in the fridge and add to black coffee to give it a ring!
Provided by Aminta bruzas
Categories Drinks Recipes Coffee Drinks Recipes Creamer
Time 15m
Yield 20
Number Of Ingredients 5
Steps:
- Melt butter in a saucepan over medium heat. Stir in 1/2 cup half-and-half, brown sugar, and corn syrup; bring to a boil. Boil, without stirring, until a small amount of syrup dropped into cold water forms a soft ball that flattens when removed from water and placed on a flat surface, about 5 minutes. Stir in remaining half-and-half and vanilla extract.
Nutrition Facts : Calories 84.7 calories, Carbohydrate 7.5 g, Cholesterol 17.3 mg, Fat 5.8 g, Protein 0.9 g, SaturatedFat 3.6 g, Sodium 15.8 mg, Sugar 5.7 g
BUTTERMILK CARAMEL SYRUP
Add fresh fruit and blintz filling for an even more decadent stack of pancakes.
Provided by Chef Rich
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 15m
Yield 16
Number Of Ingredients 6
Steps:
- Mix sugar, buttermilk, butter, corn syrup, and baking soda together in a large pan over medium heat. It will expand because of the baking soda. Bring to a boil; reduce heat and let simmer for 5 minutes. Take off the heat and stir in vanilla extract. Serve warm.
Nutrition Facts : Calories 266.4 calories, Carbohydrate 40.7 g, Cholesterol 31.4 mg, Fat 11.7 g, Protein 0.9 g, SaturatedFat 7.4 g, Sodium 184.7 mg, Sugar 39.4 g
COFFEE-CARAMEL SAUCE
Categories Sauce Coffee Milk/Cream Dairy Dessert Christmas Vegetarian Quick & Easy Edible Gift Bon Appétit Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 1 3/4 cups (enough for two 8-ounce jars)
Number Of Ingredients 6
Steps:
- Stir 2 tablespoons water and 4 teaspoons coffee powder in small bowl until coffee powder dissolves. Stir remaining 6 tablespoons water and 1 1/3 cups sugar in heavy medium saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until syrup turns deep amber, occasionally brushing down sides of pan with pastry brush dipped into water and swirling pan, about 8 minutes. Remove saucepan from heat. Add whipping cream, butter and coffee mixture (mixture will bubble vigorously). Return to heat and bring to boil, whisking constantly until smooth. Whisk in salt. Divide sauce between two 8-ounce canning jars; seal jars tightly with lids. (Sauce can be prepared 2 weeks ahead; refrigerate. Rewarm over medium-low heat, stirring constantly.)
CARAMEL SYRUP
The recipe for this delicious caramel syrup, which is a great addition to caramel cake, is courtesy of Dr. Maya Angelou and can be found in her new cookbook, "Hallelujah."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes enough for one 8-inch cake
Number Of Ingredients 1
Steps:
- Heat sugar and 1 cup water in a heavy-bottomed saucepan. Place over medium heat and cook, stirring occasionally, until the sugar dissolves and comes to a boil. Continue cooking, brushing down the sides of the pan with a wet pastry brush but without stirring, until mixture becomes golden amber in color.
- Immediately remove from heat and add 1 cup water. Return to heat and continue stirring until mixture becomes liquid. Transfer to a heatproof container and let cool completely before using.
VANILLA CARAMEL SYRUP - FOR COFFEE OR ESPRESSO
This will replace the expensive syrup you buy to make flavored coffee or espresso. I think it is as good as "Torani" or "Davinci". This recipe will nearly fill an empty 23 oz. bottle.
Provided by Some1sGrandma
Categories Beverages
Time 19m
Yield 21 fluid ounces
Number Of Ingredients 6
Steps:
- Slice vanilla beans lengthwise with a sharp knife, use sharp edge of knife to scrape out the inside of the bean against the cutting board.
- Put the scrapings and the outer beans in a sauce pan.
- Put all other ingredients in the pan and heat on low stirring often for about 10 minutes.
- Turn heat up to medium for a few more minutes (3-5) stirring constantly.
- Do not boil.
- Filter your hot syrup through a Melitta and coffee filter or through a strainer and cheese cloth.
- This is to remove the bean skins and any sediment.
- Cool syrup and pour into a tall glass bottle, an old wine bottle or empty coffee syrup bottles work great and are the right size.
Nutrition Facts : Calories 89.9, Sodium 1.6, Carbohydrate 21.8, Sugar 21.7
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- Stop stirring and now let the syrup continue to boil at a rolling pace until it boils down and begins to turn an amber color - SEE TIPS. This could take 20-45 minutes. I would begin to check it at 15 minutes and keep a close eye on it from that point on.
- When the syrup is almost done, heat the remaining water and set aside. I do this in the microwave using a glass measuring cup.
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