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Prep Time5 Mins
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Cook Time10 Mins
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Serving8
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This rich and buttery homemade caramel pancake syrup is the perfect topping for your pancakes, waffles, and even ice cream! With just a few simple ingredients, you can create a sweet and indulgent syrup that will elevate your breakfast or dessert to a whole new level!
Ingredients
Directions
In a medium saucepan over medium heat, combine the granulated sugar. Stir with a wooden spoon until the sugar begins to melt.
Continue stirring until the sugar is completely melted and turns a golden amber color. Be careful not to let it burn.
Once the sugar is melted, carefully add the unsalted butter. The mixture will bubble vigorously, so stir continuously until the butter is melted and fully incorporated.
Slowly pour in the heavy cream while stirring. The syrup will bubble up again, so be cautious.
Remove the saucepan from the heat and stir in the vanilla extract and salt. Allow the syrup to cool slightly before using.
Conclusion
Tips:Store any leftover caramel syrup in an airtight container in the refrigerator for up to two weeks. Reheat in the microwave before serving. You can also add a pinch of cinnamon or nutmeg for extra flavor if desired. Enjoy your delicious homemade caramel pancake syrup!
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