For the caramel syrup;
>
1/2 cup store-bought caramel sauce
>
1/2 tsp vanilla extract
For the vanilla syrup;
>
2/3 cup granulated sugar
>
1 tsp vanilla extract
For the raspberry syrup;
>
1 (12 oz) pkg frozen raspberries, thawed
>
1/3 cup granulated sugar
Steps
1
Make the caramel syrup: Heat a small saucepan on medium and combine the caramel sauce, ⅓ cup water, and a pinch of salt. Whisk mixture to combine and bring to a boil. Reduce heat to low and simmer 2–3 min., until slightly thickened. Whisk in the vanilla. Let cool completely, then store in a small bottle or jar in the refrigerator for up to 2 weeks.
2
Make the vanilla syrup: Heat a small saucepan on medium and combine the sugar and ⅓ cup water. Whisk constantly, until sugar dissolves and mixture is bubbling. Reduce heat to low and simmer 2–3 min., until slightly thickened. Whisk in the vanilla. Let cool completely, then store in a small bottle or jar in the refrigerator for up to 1 month.
3
Make the raspberry syrup: To a blender, add the raspberries and ⅓ cup water. Blend until smooth. Place a fine-mesh sieve over a small saucepan and strain mixture, pressing with back of spoon to extract as much juice as possible. Discard any solids. Add the sugar and heat mixture on medium. Whisk constantly, until sugar dissolves and mixture is bubbling. Reduce heat to low and simmer 1–2 min. Let cool completely, then store in a small bottle or jar in the refrigerator for up to 1 week.
Tips
To enjoy, stir desired syrup into coffee to taste, along with a splash of half & half, if desired. For a larger gift, label the syrup bottles and pair with 1 (12 oz) pkg medium roast ground coffee in a basket.
