Flavoured Syrups

Caramel Syrup


  • 250g sugar
  • 190ml water
  • 2 teaspoon vanilla extract
  • 2 teaspoon corn syrup
  • Pinch of salt


In a pan, add all the sugar, 60ml of water, and the corn syrup. Stir on a low heat.

Once the sugar has dissolved thoroughly, turn the heat up to medium high. Cover and allow to boil for 2-3 minutes. Remove the cover and stir vigorously as the caramel continues to cook.

Continue stirring until the mixture begins to take a light amber colour. Remove the pan from the heat.

Slowly pour in the remaining water. The caramel can splatter at this point, so be careful. Also stir in the vanilla extract and a large pinch of salt.

Allow mixture to cool before decanting in to a KilnerĀ® 250ml Square Clip Top Bottle.

Refrigerate and use within 3 weeks.

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