Salted Caramel Syrup
Prep. Time
5 minutes
Cook Time
20 minutes
Servings
8oz (240mL)
Difficulty
Easy
Nut-Free, Gluten-Free, Soy-Free, dairy-free, egg-free
None
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Salted caramel hits that perfect sweet spot between indulgent and irresistible — rich, buttery, with just enough salt to keep things interesting. Whether you drizzle it over pancakes, swirl it into your coffee, or sneak a spoonful straight from the jar (no judgment), it instantly makes anything feel a little more special. This version is simple to make at home, and once you taste the warm, golden magic of freshly made salted caramel, it’s hard to go back to store-bought.
Ingredients
2.8oz (80g) coconut sugar
2.7oz (70g) agava syrup
1 vanilla bean
5oz (150mL) water
1/2 tsp salt
Instructions
In a small saucepan, combine coconut sugar, agave syrup, and water. Stir to dissolve.
Add the scraped vanilla bean seeds and the pod to the mixture.
Bring to a gentle boil over medium heat. Reduce to a simmer and let it bubble gently for 15–20 minutes, stirring occasionally. The syrup should thicken slightly and darken a bit in color.
Remove from heat and stir in the salt — start with ½ teaspoon and adjust to taste.
Discard the vanilla pod and let the caramel cool before transferring to a jar.
Notes
Agava and/or coconut sugar can be substituted completely with granulated sugar.
For a more pronounced flavor, add extract of up to 1.5 vanilla beans overall.
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