DIY Flavored Syrups

http://www.annies-eats.com/2011/08/15/diy-flavored-syrups/

I have wanted to buy syrups, but they are very expensive.  I use them in coffee, whipped cream, and frosting.  Yeah!
Vanilla Syrup

Ingredients:

1 cup sugar

1 cup water

1 vanilla bean, split lengthwise

1 tsp. vanilla extract

Directions:

Combine the sugar and water in a small saucepan.  Scrape the seeds from the vanilla bean into the pan and throw in the pod.  Heat the mixture over medium-high, stirring occasionally, until the sugar has dissolved.  Reduce the heat to low and let simmer, about 10-15 minutes.  Remove from the heat, discard the vanilla bean pod and stir in the vanilla extract.  Let cool.  Store in the refrigerator.

Raspberry Syrup

Ingredients:

1 cup sugar

1 cup water

¾ cup raspberries, preferably fresh

Directions:

Combine the sugar, water and raspberries in a small saucepan.  Heat the mixture over medium-high, stirring occasionally, until the sugar has dissolved.  Reduce the heat to low and let simmer, about 10-15 minutes.  Remove from the heat and pour through a fine mesh strainer to remove the berry solids.  Let cool.  Store in the refrigerator.

Coconut Syrup

Ingredients:

¾ cup sugar

¾ cup water

¼ cups cream of coconut*

2 tsp. coconut extract

Directions:

Combine the sugar, water and cream of coconut in a small saucepan.   Heat the mixture over medium-high, stirring occasionally, until the sugar has dissolved.  Remove from the heat and stir in the coconut extract.  Let cool.  Store in the refrigerator.

Caramel Syrup

Ingredients:

¾ cup sugar

½ cup water

¼ cups caramel sauce

Directions:

Combine the sugar, water and caramel sauce in a small saucepan.  Heat the mixture over medium-high, stirring occasionally, until the sugar has dissolved and the mixture is smooth.  Remove from the heat and let cool.  Store in the refrigerator.

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Caramel Sauce

Vanilla Bean Caramel Sauce

Yield: 1½  cups

Ingredients:

1 cup sugar

1¼ cups heavy cream

1 vanilla bean, split lengthwise

¼ tsp. coarse salt

½ tsp. vanilla extract

Directions:

Spread the sugar in an even layer over the bottom of a large, heavy-bottomed saucepan.  Place over medium-low heat, watching carefully.  When the sugar begins to liquefy around the edges, use a heatproof spatula to gently stir it towards the center.  Continue stirring very gently until all the sugar is melted, taking care not to over stir.  Measure out the heavy cream in a liquid measuring cup and scrape the seeds from the vanilla bean into the cream.  Set aside.  Once the caramel reaches a deep amber color, immediately remove the sauce pan from the heat.  (To test the color, spoon a drop onto a white plate or bowl.)  Carefully whisk in half of the heavy cream along with the vanilla bean seeds.  The mixture will steam and bubble violently.  Stir until the cream is well incorporated, then whisk in the remaining cream.  Stir in the salt and the vanilla.  If any sugar has hardened, place the saucepan over low heat and whisk until smooth.  

Store in an airtight container in the refrigerator.  If needed, it can be rewarmed in the microwave or in a saucepan over low heat.

Printed from Annie’s Eats