First things first, decide what you need. I wanted a cinnamon and caramel syrup. I always have chocolate on hand but was running out, so I made some more of that too. I store mine in simple canning jars, you can do whatever you like.
For most of these, I start with a basic simple syrup recipe: 1 cup water, 1 cup sugar. Easy enough, right?
You'll have to ignore my pans. They are amazing kitchenaid pans that I apparently didn't know couldn't be put into the dishwasher. Stainless can be, so I did. The finish is scratched off and they look like white trash. Sorry.
Then, for the Cinnamon Syrup, I added 2 large cinnamon sticks (broken in 1/2). You could add 4 small ones. This is what I had.
Bring to a boil over med high heat, then pull off burner and let it cool. Take out the sticks when cool and if there is anything to strain, strain it. Then, I put it in a canning jar and into the fridge.
I have no photo of me making the caramel or chocolate syrups. But, I can tell you how.
The chocolate just takes, sugar, water, cocoa powder and vanilla.
I used 1 cup sugar, 1/2 cup cocoa and dash of salt and stirred it together in a saucepan. Then, add 2/3 cup water. Stir it and cook over medium heat until it boils. Let it cook for 2 more minutes. Then, remove it from the heat and stir in 1 tsp. vanilla. Let it cool and store it how you like as well. In the fridge, for sure.
The caramel is a recipe I've used before. I must have let it cook too long this time because I needed to store it in a jar and it was thick. I've made it before and it was perfect in a squeeze tube, so just follow the directions and you'll be fine. I may have tried too much at one time. Easy Caramel Sauce (Pioneer Woman)
Looks yummy, right? Tell me what syrups you've tried.