Shelf Stable Coffee Syrup Recipe
This shelf stable coffee syrup stays smooth, sweet, and never crystallizes. It’s rich, easy to make, and lasts for weeks on the shelf—no fridge needed!
Ingredients
- 2 cups white granulated sugar
- 1 cup water filtered
- 2 tbsp instant coffee or ½ cup strong brewed coffee
- 1 tsp vanilla extract optional
- Pinch of salt
- Optional: 1 tsp light corn syrup prevents crystallization
Instructions
Dissolve Sugar
- Combine sugar and water in a saucepan.
- Heat on medium and stir until the sugar dissolves completely.
Add Coffee
- Stir in instant coffee or brewed coffee until dark and glossy.
- Optional: add cocoa powder or cinnamon stick for flavor twists.
Boil & Reduce
- Bring to a gentle boil and simmer 7–8 minutes.
- The syrup should thicken slightly but still pour easily.
Add Vanilla & Salt
- Remove from heat. Stir in vanilla extract and salt.
Bottle & Store
- Pour hot syrup into sterilized glass bottles or jars.
- Seal tightly and store in a cool, dark pantry.
Notes
Use a 2:1 sugar-to-water ratio for longer shelf life.
Don’t swap sugar with honey or maple if you want it shelf stable.
Don’t swap sugar with honey or maple if you want it shelf stable.