Caramel syrup
Description
Although I can buy everything I need at the store, I still prefer making caramel syrup at home. It doesn't take much of my time, and the taste is just as good as store-bought. Sometimes I use this simple caramel syrup recipe for various drinks, but more often I add it to baked goods—both into the dough itself and into creams. Besides, since this syrup can be stored in the refrigerator for quite a long time, I make it in batches and simply take it out as needed. 1) First, pour 2/3 of the sugar into a clean, dry saucepan and place it over heat. Heat the sugar until it turns a pleasant light brown color. 2) Then, pour water into the pan with the caramelized sugar, add the remaining sugar and vanilla. 3) Continue heating the mixture over low heat, stirring constantly, until all sugar granules are completely dissolved and the syrup thickens. Remember to skim off any foam forming on the surface. Once the syrup reaches the desired consistency, remove the pan from the heat and let it cool slightly. Then strain the syrup, carefully pour it into a jar, and store it in the refrigerator.