Salted Caramel Syrup

 Oh mama.

This syrup is perfectly sweet and salty.

It works well in coffee and tea.

And cocktails.

Especially cocktails...

This is very simple to make and much more rewarding.

To begin, combine 2 cups of sugar, 1 cup of water and a teaspoon (make a heaping one if you like ;) ) of salt.

Stir over medium heat until the sugar and salt have dissolved. Once they dissolve, bring the syrup to boil and let it bubble for about 10-20 minutes until it has turned into an amber-like color. DO NOT STIR while it's bubbling.

At this point, turn the heat off and VERY CAREFULLY add a cup of hot water to the syrup and stir until everything is fully combined. It will bubble up violently for a short while when you add the water. Allow the syrup to cool and then transfer it into an airtight container.

I went ahead and made a quick cocktail with ingredients I already had on hand, but I will be coming up with some more salted caramel cocktails soon.

The Sweet & Salty

1 oz vodka
1 oz triple sec (I used Grand Marnier)
2 oz Salted Caramel Syrup
juice of a juicy orange
blueberries for garnish

Combine all the ingredients into a glass filled with ice and stir.

Happy Sipping!

Or Chugging!




2 cups sugar
2 cups water, separated
1 heaping tsp of salt


Begin by combining the sugar, salt and just 1 cup of water in a pot. Turn the heat on medium and stir until the sugar is dissolved.

Bring the mixture to a boil and DO NOT STIR.

Once it boils reduce it to a simmer and let it cook until it has turned a nice amber color, about 10-20 mins. (You can swirl the pot around to prevent the caramel from sticking, but NO STIRRING! I'm sorry for yelling.)

Once the caramel is at the right color, turn of the heat and CAREFULLY add a cup of HOT water. Be careful, as it may bubble up. At this point you should stir until the water and caramel are fully combined.

Pour into an airtight container and store in the fridge.