Nothing ruins an otherwise perfect dessert like realizing you’re fresh out of caramel extract when the recipe calls for it. Talk about a bummer! But don’t worry – as any seasoned baker knows, there’s always a workaround when you’re in a pinch.
While caramel extract adds an irresistible depth of flavor to all sorts of sweet treats, sometimes the cabinet is bare when inspiration strikes. That’s why I set out to find the best substitutes for salvaging any recipe that lists caramel extract among its ingredients.
Through trial and error in my own kitchen, I discovered a handful of surprising alternatives that do the trick every time. Some are pretty obvious, like swapping in caramel syrup. But I also uncovered a few you might not expect – like a certain nutty extract that delivers big on flavor with just a drop.
In this article, I’m sharing my favorite substitutes for caramel extract along with tips for getting the balance just right. By the time you finish reading, you’ll be all set with backup options so you’re never left high and dry if you run out of the prized extract again. So read on for substitutes that will save the day, no matter what dessert style you’ve got planned.
Best Caramel Extract Substitutes
1. Caramel Syrup
If you’re looking for the easiest one-to-one swap, then caramel syrup is your best bet. As its name implies, it delivers a boost of bold caramel flavor just like the extract.
The texture is thicker and less concentrated than extract, so you’ll want to use a bit less. Start with just a teaspoon or two and then adjust to taste from there. The syrup has a deeper caramel flavor than extract, so a little goes a long way.
Homemade caramel syrup is surprisingly simple to make. Just whisk together evaporated cane juice (or granulated sugar), water, and a pinch of salt in a saucepan. Heat gently until the sugar fully dissolves and the liquid is clear and smooth. Then increase the heat and simmer until the syrup is a deep golden brown. Remove from heat and let cool before transferring to a glass jar or bottle.
You can also experiment with adding other complementary flavors like vanilla, cinnamon, or whiskey. The syrup will keep fresh for about a month stored in the fridge. Just warm slightly before using to soften the thicker consistency.
2. Pure Caramel
For those who want caramel flavor in its purest, most intense form, nothing quite compares to homemade pure caramel. The sticky-sweet treat acts as a perfect stand-in, with a deep toasted flavor that can’t be replicated.
Making caramel from scratch is easier than you might think. The basic recipe only requires sugar, cream (or butter for a richer version), and a pinch of salt. Melt the sugar in a pan over medium heat without stirring. As it starts to color and smell toasted, reduce heat and carefully swirl pan until caramel is a deep amber hue.
Remove from heat and slowly whisk in the cream until smooth and thickened. Let cool completely before cutting or breaking into pieces. You can also pour it into a parchment-lined pan to set and store cut pieces.
To use as a substitute, simply melt pieces of caramel in the microwave or a double boiler until soft and liquid again. Swap in 1 tablespoon per recipe for ½ teaspoon extract. Despite its thicker body, the pure caramel flavor really sings through.
Homemade caramel also keeps well, stored in an airtight container for 2-3 weeks. Make a big batch on a weekend to have on hand whenever extract is needed. Just warm through before using.
3. Caramel Candy
For many, a handful of soft caramel chews from the bulk candy aisle do the trick when extracts are needed. As long as the recipe doesn’t require liquid, chopped or crushed candy works well as a swap.
Look for softer caramels rather than hard, brittle ones. You want pieces that will easily incorporate when creaming or mixing. Ball park caramels, Kraft caramels, and Brach’s Milk Maid caramels all work well.
To substitute, start by finely chopping or pulsing candy pieces in a food processor until powdery. Swap 1/4 cup candy for 1/2 teaspoon extract. You can always add a touch more candy for extra hit of caramel flavor.
Adding candy also gives recipes a pleasant textural element. Think crumbled pieces mixed into cookie or blondie batter, or atop a pudding parfait. It enhances the moistness of quick breads, bars and coffee cakes too.
The homemade kinds listed above deliver purer caramel taste, but candy is handy when pure caramel isn’t an option. Stock up on soft caramels to pull out of the pantry when in need of extract’s sweet job.
4. Caramel Flavoring
For intense caramel taste in liquid form, reach for pure caramel flavoring rather than artificial imitation varieties. These potent concentrates pack the flavor of roasted sugar into every drop.
Lookup for flavorings labeled “dairy free” to ensure you get100% caramel flavor without additional thickeners or emulsifiers. Reputable brands like Nielsen-Massey and McCormick offer pure options.
A little of this ultra-concentrated flavoring goes a very long way. Start with ¼ teaspoon per recipe, in place of ½ teaspoon extract. The flavor is much richer so risk overpowering with too much.
Add the tiny amount to any ingredients being mixed or creamed first before further blending. This allows the maximum flavor to disperse evenly.
Some bakers also like mixing flavoring with solid shortening or butter for an easy way to “paint” the concentrated essence onto baked goods. Rub a dab on biscuits, scones, coffee cakes or cookies before enjoying that first bite.
While a bigger investment than other options, pure caramel flavoring lasts for many recipes. Keep some on hand for when a big punch of roasted sugar flavor is needed in a pinch.
5. Caramel Sauce
Much like caramel syrup, thick but pourable caramel sauce ticks all the boxes as an extract substitute. Plus who doesn’t love a drizzle of the sweet stuff on ice cream or baked apples?
Homemade caramel sauce takes minutes to whip together. Melt sugar in a pan until golden brown, then whisk in cream (or half-and-half for a richer version). A pinch of salt heightens the caramel notes.
For a substitute ratio, use 2-3 tablespoons sauce in place of ½ tsp extract. The sauce has fuller body but similar flavor intensity. Consider thinning it with a touch of warmed cream if needed for mixing well into batters.
For an indulgent upgrade, swirl butter into the hot caramel until smooth or stir in a splash of whiskey, rum or bourbon. Cinnamon and flaked sea salt also create sophisticated pairings.
While store-bought sauces work in a jam, nothing compares to the fresh-caramel flavor of homemade. Make a batch to keep in the fridge, then gently warm through for pouring over anything begging for more ooey-gooey sweetness.
6. Fudge
For those days when the sugar craving hits strong, turn to fudge for caramel extract substitution. Its texture may be denser, but the flavor profile is quite similar thanks to a sugar-butter base.
Traditional fudge recipes call for dissolving sugar in milk or cream before beating it into a thick glossy mass with butter. Varieties like chocolate, peanut butter or maple fudge pack intense sweetness from caramelized sugar.
Crumble store-bought fudge or make your own batch using a tried-and-true recipe. Substitute ¼ cup crumbles for ½ tsp extract. The fudgy bits add nice texture too when folded into batter or dough.
Homemade fudge only requires a candy thermometer and some elbow grease of mixing by hand. Cook the sugar mixture until it reaches the firm ball stage, then beat vigorously as it cools and thickens. Spread in a pan to set before cutting into squares.
While fudge is more dessert than extract, its robust caramel flavor more than pulls its weight when a substitute is needed. Reach for fudge when you want an infusion of roasted sugar goodness in any sweet recipe.
7. Vanilla Extract
As one of the most universal baking pantry items, vanilla extract is a suitable backup option when caramel isn’t available. Use it to add gentle sweetness and subtle complexity.
Since vanilla has a milder flavor profile, opt for a 1:1 substitution but consider increasing the amount slightly. Start with ¾ teaspoon vanilla for each ½ teaspoon caramel called for. Taste and adjust as needed.
Pair vanilla with another ingredient like butterscotch or toffee bits for more rounded caramel characteristics. The combo helps enhance vanilla’s natural notes of rum, char and spice.
High-quality pure vanilla or expensive “gourmet” varieties work best, as their intensity rivals standard extracts. Bourbon vanilla has hints of roasted sugars that complement vanilla’s backnotes.
While it doesn’t scream caramel, vanilla extract seamlessly rounds out any baked good or dessert in a pinch. The warm flavor delivers enough complexity to still let other ingredients shine.
So whenever you need an essential swap but want to avoid imitation or unhealthy add-ins, vanilla extract elevates your recipe respectably.
8. Butterscotch Chips/Candies
Butterscotch has a natural affinity for caramel thanks to its own warm butter and brown sugar base. Finely chopped butterscotch chips or candies make a nice backup option.
Look for chewy, soft varieties rather than very hard candies. Break into smaller pieces either by hand or pulsing briefly in a food processor. The texture won’t dissolve but adds caramelized sugary bites.
Substitute ¼ cup butterscotch pieces for ½ teaspoon extract. Gently fold bits into batters or doughs. Consider drizzling melted butterscotch over baked goods as well.
Homemade butterscotch sauce is another tasty route. Bring brown sugar, butter and cream to a boil, whisking constantly until thickened. Swap two tablespoons sauce per half teaspoon extract needed.
Butterscotch’s robust toffee flavor works beautifully in cookies, blondies, coffee cakes and crisps. Enjoy its nuanced sweetness when a direct caramel swap isn’t possible. The amber chips are also a classic ice cream or banana split topper for extra enjoyment.
9. Almond Extract
While almond extract lacks caramel notes, its subtle nuttiness makes it a suitable backup choice. The amygdaline aromas blend smoothly into baked goods.
Opt for a premium extract to ensure the best flavor intensity. Exchange ¾ teaspoon almond extract for each ½ teaspoon of caramel called for in the recipe. Taste and adjust levels as needed.
Pairing almond with ingredients like toasted coconut, brown sugar or chopped almonds enhances the caramel undertones. Shredded coconut baked into cookies or mixed into blondie batter provides third-party flavor support.
Almond extract has more of a delicate fragrance than caramel’s depth. Consider doubling the substitution amount if a bolder flavor profile is desired.
While a less authentic swap, almond extract prevents leaving any recipe high and dry. Its warm nuttiness rounds out flavors respectably when pure caramel isn’t an option.
Non Sweet Flavor Substitutes
10. Golden Syrup
Across the pond in Britain, golden syrup is a staple sweetener lending its own rich caramel flavors. Made from sugarcane, it has a deep amber color and rich toffee taste.
Look for well-known brands like Lyle’s or Mrs. Bridges available in specialty shops or online. Substitute 2-3 tablespoons golden syrup for 1/2 teaspoon caramel extract.
The syrup has a thicker texture than extract, so thin it slightly with warmed water or milk if mixing into a batter. It dissolves fully when melting into sauces, puddings or steamed puddings.
Beyond its direct substitution use, drizzle golden syrup over scones, pancakes or waffles. Use it to bind dessert bars like Scottish tablet into a fudgy slice. Or simply enjoy its complex sweetness in a cup of tea.
While not as common in North American stores, golden syrup is well worth seeking out for its pure cane sugar flavor emulating caramel extract.
11. Butter Extract
Butter extract may not scream caramel, but its blend of butter and sugar flavors can stand in for caramel in a pinch. As an oil-based extract, it adds rich roundness.
Look for pure butter extract without additional binders or colors. Exchange ½ teaspoon butter extract for each ½ teaspoon caramel called for. Start with this 1:1 ratio and adjust to taste.
Pairing butter extract with a touch of brown sugar or molasses enhances its caramelized notes. Gently folding either into batters right before baking helps distribute evenly.
The subtle butter flavor meshes smoothly into cookies, quick breads, muffins, coffee cakes and more. It enhances baked goods without distracting from other ingredients.
While a less authentic swap, butter extract is a handy pantry alternative. Use it when direct caramel is unavailable without compromising texture or flavor of the finished recipe. Consider stocking it for baking emergencies.
Adding an extra dusting of powdered sugar or drizzle of caramel glaze also helps accentuate any caramel flavors when substituting butter extract.
Choosing the Best Substitute
With so many potential options, selecting the ideal caramel extract substitute requires considering a few key factors:
Texture – Will the substitute maintain the proper texture in your recipe? Options like sauce, candy or chips add moisture or chunks while flavorings stay thin. Match the texture needs of batters, doughs, fillings, etc.
Intensity – How powerful is the substitute’s flavor? Flavorings are very strong while some chips may be mild. Adjust amounts based on intensity to mimic extract. Strong options need less quantity.
Taste Profile – Does the sub’s flavors truly evoke caramel? Look for roasted sugar, butterscotch or toffee tones over just being sweet. Combining substitutes can result in a more well-rounded profile resembling caramel.
Ingredients – Ensure no unwanted thickeners, colors or other additives by selecting simple substitutions. “All natural” or pure options perform best. Check for allergens like dairy, nuts or gluten too.
Availability – Consider day-to-day usage needs. Sauces or candies may not keep as long as dry goods or extracts. Alternate between shelf-stable and fresher substitutes.
Cost – While gourmet items are pricier, choose affordable subs that provide value for money. Opt for supermarket brands rather than specialty options when possible.
Preparation – Skip complex homemade projects if time is limited. Search for minimally processed alternatives versus multi-step recipes. Convenience is key in an emergency.
Versatility – Select a sub that meshes into many dishes, not just one unique recipe. Versatile options stay stocked longer and prove useful for future caramel-flavored bakes.
With the right evaluation of factors above, any recipe can still succeed using the substitution best matching its demands for taste, performance and practicality in place of caramel extract.
FAQs
Can I substitute cinnamon for caramel in anything?
Cinnamon can work as a substitute in some cases, but it may not be suitable for all recipes as its flavor profile is quite different than caramel. Cinnamon is best used to complement caramel flavors rather than replace them entirely.
How long will substitutes like caramel sauce keep?
Homemade caramel sauce should be refrigerated and used within 2-3 weeks. It can sometimes last up to a month if kept tightly covered in the refrigerator. Commercially made sauces often contain preservatives and will last longer unopened, usually several months.
Can I double the amount of substitute used?
In some cases you can double the substitute, but it’s best to start with the recommended amount and adjust to taste from there. Doubling a strongly flavored substitute like extract could overly alter the flavor profile of the recipe. Additional seasoning is usually better than overpowering flavors.
Can substitutes be interchangeable cup for cup?
No, substitutes should not generally be interchanged cup for cup due to differences in concentration and flavor intensity. Recommended substitution amounts consider the strength of each ingredient to get a similar flavor effect when replacing caramel extract. Adjusting to taste is important.
Can any sweetener or flavoring work as a substitute?
While many sweet or flavored ingredients can potentially stand in for caramel, the best substitutes have a similar complexity and nuanced flavor profile to real caramel extract. Simple sweeteners like sugar may not provide the desired richness or depth of flavor needed. It’s best to choose from the higher quality options recommended.
What can I use if I’m allergic to nuts or dairy?
Good non-dairy/nut-free substitutes include caramel-flavored syrup, vanilla extract paired with brown sugar, or butter extract. You can also make a homemade caramel from brown sugar and water or use almond extract if you’re only allergic to tree nuts.
Can substitutes be frozen for later use?
Most dry ingredients and extracts can be frozen in an airtight container for several months. Chips and sauces are best frozen in ice cube trays, then popped out and stored in a bag. Freezing may cause quality loss over time, so use within 2-3 months for optimal flavor and substitute effectiveness.
Will substitutes work for baking caramel apples?
For dipping apples, the ideal substitutes would be caramel-flavored syrup or warmed store-bought fudge or butterscotch chips. Sauces could work but may cause apples to soak up excess moisture. Avoid crumbly substitutes that won’t coat well or extracts that won’t set up firm.
Are there any substitutes to avoid?
In general, it’s best to avoid simple sweeteners on their own as they lack caramel’s complexity. Syrups or sauces with extra thickeners may not perform as expected in recipes either. Imitation extracts or artificial flavors often don’t deliver the right nuanced notes needed. Stick to the recommended high-quality natural options.
Can substitutes be used when making candy?
For candies where caramel is a main ingredient, it’s best to use a sauce, syrup or homemade version for proper texture and set up. Flavorings alone may not work well. Small amounts could potentially be used in brittle or bark recipes if incorporated carefully during blending. Trial and error may be needed for the best candy results.
Final Words
With some creativity and small adjustments, there are many flavors and ingredients that can stand in for caramel extract in a pinch. While no substitute is perfectly identical, choosing options with compatible tastes and textures can ensure your recipes still turn out nicely.
Customizing amounts based on the strength and form of the substitute, as well as your own taste preferences, is key. Don’t be afraid to experiment with combinations for well-rounded caramel characteristics too.
Access to a variety of substitutes allows for versatility when a recipe suddenly requires adapting. Keeping some staples on hand provides flexibility during baking emergencies without compromising quality.
Above all, have fun playing with new flavors inspired by caramel’s complexity. Part of the joy of cooking is finding resourceful workaround solutions, whether substituting ingredients or putting a unique spin on dishes. Improvisation leads to new discoveries and favorite recipes of their own.
So get creative in your kitchen and enjoy every sweet bite, whether made with extract, a stand-in or even a substitute for the substitute. Cooking is all about using what’s available to make something delicious.
