John Myers
Caramel Syrup with Light Coffee Note
The perfect caramel syrup with light coffee note recipe with a picture and simple step-by-step instructions.
- 600 g Sugar
- 345 ml Water
- 0,5 Organic lemon
- 1 tbsp Instant coffee powder optional
- Put 1,100 g sugar and 45 ml water in a higher saucepan and heat. When the mixture is puffy, reduce the heat 2/3 and slowly reduce to golden brown caramel. Stir every now and then.
- In the meantime, bring the 300 ml water to the boil and stir them into the caramel. Be careful, it foams a lot and I know how caramel burns all too well. When the mass has calmed down, stir in the sugar and divide the washed half lemon again and add it as well. Stir everything well and simmer gently for 45 minutes at the medium temperature. Always stir briefly here as well.
- When the time has elapsed, lift out the lemon wedges and pour everything through a sieve into a glass. When stored in the refrigerator, the syrup becomes almost solid. It is advisable to take it out a few hours before use.
- The coffee aroma gives the syrup a slightly tart note reminiscent of turnip tops. But the coffee is not essential. If you don’t like it, just leave out the tablespoon of instant coffee.
- The syrup is delicious with pancakes, Kaiserschmarrn ice cream or many other desserts and for glazing. It contains a lot of sugar, but consumed in moderation, justifiable ….. and you know what’s in it ….
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