Caramel Syrup

Preparation info

  • Difficulty


Appears in

Frozen Desserts

By Francisco Migoya

Published 2008

  • About


  • 413 g / 14.55 oz sugar
  • 75 g / 2.65 oz water
  • 13 g / .44 oz lemon juice


  1. Combine all of the ingredients in a saucepan. Cook over high heat without stirring until it reaches 182°C / 360°F. Cool the mixture over an ice bath.
  2. Adjust the consistency with more water if necessary. Add water if it is too thick (hard); if it is too thin, it needs to cook longer. A thick syrup consistency is ideal.
  3. Reserve refrigerated to prevent crystallization. If it does not come in contact with a foreign contaminant (grease, for example, which can recrystallize the sugar) and is kept covered, it will last up to 1 month.