Selfmade caramel – syrup and firm caramel

Caramel fits everywhere – in coffee, in cakes, in chocolate or with ice cream. And this is why I have two recipes for you to make caramel by yourself – a recipe for caramel syrup and a recipe for hard caramel. Perfect for every person who loves caramel!

I tried to make my own caramel because I wanted a cake with caramel. The caramel (recipe of firm caramel) was too solid to put in the dough – so I had a cake without caramel and firm caramel where I didn’t know what to use it for. Later my friend made coffee and added one piece of firm caramel into it. I’ve tried it – and it was sooo tasty! I usually drink coffee with milk only, and sometimes I add a little sugar. But this black coffee with a piece of firm caramel was very tasty. After melting, the coffee was dark gold with a caramel taste.

Caramel syrup


Caramel syrup
  • 125ml water
  • 200g sugar

How to make the syrup

  1. Melt the sugar in a pot on middle-low temperature till it has the color of caramel. Stir it to avoid burning the caramel. If it burns it tastes bitter.
  2. Add the water and continue stirring.
  3. Fill the syrup into a glass bottle. Seal it so that the syrup lasts longer. Let it cool down at room temperature. Afterwards it can be stored in the fridge.

Firm caramel


  • 250g sugar
  • 100g butter
  • 1 pinch of salt
  • 700ml milk

How to make the caramel

  1. Melt the butter in a pot or a pan.
  2. Now add the sugar and the salt. Melt it again.
  3. Finally you add the milk. Stir it for ca. 40 minutes (it’s variable) on low temperature. Pay attention to not burn it – this happen really fast. Stir it till it gets the color of caramel. Now put it away from the stove.
  4. Fill a bowl with cold water. Now you cool down the caramel spoon by spoon by putting it into the water. You can also cool it down by putting it spoon by spoon on a plate.

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