Vanilla Caramel Syrup - For Coffee or Espresso |
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Prep Time: 4 Minutes Cook Time: 11 Minutes |
Ready In: 15 Minutes Servings: 6 |
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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. Ingredients:
2 cups sugar |
1/4 cup packed dark brown sugar |
2 cups hot water (from your tap) |
2 vanilla beans |
6 teaspoons vanilla extract |
6 teaspoons caramel extract |
Directions:
1. 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.
2. Put the scrapings and the outer beans in a sauce pan.
3. Put all other ingredients in the pan and heat on low stirring often for about 10 minutes.
4. Turn heat up to medium for a few more minutes (3-5) stirring constantly.
5. Do not boil.
6. Filter your hot syrup through a Melitta and coffee filter or through a strainer and cheese cloth.
7. This is to remove the bean skins and any sediment.
8. 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.
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