Homemade Salted Caramel Syrup

Store in a sealed glass jar in the refrigerator for up to three weeks. The dairy cream in the syrup reduces shelf life compared to non-dairy syrups. The syrup thickens considerably when cold; bring to room temperature before measuring. Keep refrigerated.

Make a dry caramel — melt the sugar alone in a heavy-bottomed pan without water — for the deepest, most complex flavor; the wet method is easier but produces a paler, less complex result. Add the cream slowly and carefully: the temperature difference causes immediate violent bubbling that can cause burns. Add the salt off the heat, after the caramel has stopped steaming, and taste before adding more — the saltiness intensifies as the syrup cools.

Caramel — sugar cooked to the point of browning — has been produced since at least the 17th century, when confectioners first discovered that heating sugar created entirely new flavors. Salted caramel as a distinct flavor profile is a more modern innovation: French confectioner Henri Le Roux of Brittany is widely credited with creating the first salted butter caramel candy in Quiberon in 1977, drawing on Brittany's centuries-old tradition of salted butter. The combination gained international recognition after Parisian chocolatier Pierre Hermé championed it in the 1990s, and it spread across Western food culture in the early 2000s. Starbucks further mainstreamed salted caramel in beverages with the launch of their Salted Caramel Mocha in 2006. In craft cocktails, salted caramel syrup became a staple of autumn seasonal menus, complementing bourbon, apple brandy, and dark rum with its compelling sweet-salty complexity.

**Bourbon Salted Caramel Syrup** — Add one tablespoon of bourbon to the finished syrup off the heat for a boozy, warming variation perfect in Old Fashioned riffs and hot cocktails. **Smoked Salted Caramel Syrup** — Use a smoked salt such as alderwood or hickory for an earthy, campfire-inflected version that pairs beautifully with scotch and mezcal. **Spiced Caramel Syrup** — Add one cinnamon stick and two whole cloves to the cream before heating for a warm, autumnal variation ideal in apple cocktails.

Contains dairy (heavy cream and butter). Free from gluten, tree nuts, soy, eggs, and other top-8 allergens. Those with dairy allergies or lactose intolerance should not consume this syrup; coconut cream can be substituted for a dairy-free version.