Caramel syrup is a great way to give a rich caramel flavor to alcohol infusions and cocktails.
Caramel Simple Syrup
2 cups white sugar
2 cups water
Place the sugar in a heavy bottomed saucepan and turn heat on low. Allow the sugar to start melting slowly. No need to stir until the sugar begins to melt (which may take more than 10 minutes depending on how hot your burner is). As the sugar starts melting, turn the melted sugar on top of the undissolved sugar. Allow the sugar to continue to melt, stirring only occasionally. Once the sugar has fully dissolved, allow the sugar to come to a boil, making sure the sugar is not sticking to the sides of the pan.
Continue to boil until the sugar reaches a rich amber/copper color. Once it has reached the desired color, remove the pan from the heat.
I recommend wearing oven mitts/gloves and long sleeves for the next step as this can splatter and melted sugar is very dangerous.
Slowly pour the water into the sugar, stirring continuously until it becomes a smooth liquid. If there are any hard bits of sugar/caramel that won’t dissolve in the water, return the pan to the stove on low just until they melt, stirring constantly.
Remove from heat and allow to cool somewhat. Place in a heatproof glass jar and close tightly.
This will keep indefinitely in the refrigerator. Be sure to allow this to cool completely before adding it to any alcohol recipes.
This is what I use when I make Caramel Apple Liqueur and Caramel Corn Liqueur, but if would also work really well in many other infusions. It also is wonderful in many cocktails.