Reusing Candle Jars: Homemade Caramel Coffee Syrup
We are OBSESSED with coffee. Not just a little, but 110% all the way. Our kitchen counter is full of a variety of coffee-making machinery from a large conical burr grinder (it crushes beans instead of cutting them for a fuller flavor profile) to contraptions for all the ways to make coffee, drip, pour-over, french press, and of course, espresso. While Tyler is strictly a black coffee kind of guy, when I (Julianna) want an afternoon treat, I want something sweet and creamy. My go-to is an oat milk latte with caramel syrup. I store my caramel syrup in an empty (clean) candle jar!
Once every few weeks, I whip up a batch of this easy caramel syrup and store it in my empty candle jars. Making real caramel is a tricky science but thankfully this is an easy fake caramel (no precise temperature or measurements) and best of all, when it comes to caramelized sugar you can’t go wrong.
Homemade Caramel Coffee Syrup
1 Cup Granual Sugar
½ Cup water
¼ Cup water (separate from the ½ cup)
1 Teaspoon honey (corn syrup works as well)
1 Teaspoon vanilla extract
Pinch of salt
- In a small sturdy pan, combine the sugar, ½ cup of water, and honey. Stir over low heat until the sugar crystals have dissolved.
- Once the sugar has completely dissolved, turn up the heat to medium-high, cover, and let boil for 2-3 minutes.
- Remove the cover and stir vigorously as the Carmel continues to cook. Stir over the heat until the mixture is a light amber color and has thickened to your desired consistency.
- Remove from heat. Carefully stir in the remaining ¼ cup of water. Stir slowly to avoid getting splattered with the hot sugar! Once the water is in, stir in vanilla and a small pinch of salt.
- Store in your empty clean candle jar and close tightly. Add some to your morning coffee or steamed milk for a little sweet treat!
Things to note: This syrup has a pourable consistency. If you want something a little thicker, try slightly less water and boiling for a bit longer. BE CAREFUL. Sugar burns easily and can quickly turn your pan into a crazy hot stick mess. You can use corn syrup if honey doesn’t work in your diet. The honey slightly adjusts the color of the syrup, but it’s my favorite thickener as it adds an extra depth of sweetness. I LOVE vanilla so I tend to add a teaspoon and a glug more to my mixture. Feel free to experiment to see what works for your taste buds!
How do you use your empty jars? Tag us in a picture of your favorite reuse method on Facebook or Instagram at @oateshomeco.
Leave a comment