Homemade Starbucks Classic Syrup– Easy Starbucks Copycat

This homemade Starbucks classic syrup is just sugar and water, cooked down into a smooth, clear sweetener you can keep in the fridge for your coffee, tea, or iced drinks. It’s simple, takes five minutes, and saves money if you’re the kind of person who adds “just a splash” but means half the cup. No fancy steps — just stir, cool, done.

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Quick Summary

• Prep time: 2 mins
• Cook time: 3 mins
• Flavor: sweet, neutral, clean
• Great for: coffee, tea, lemonades, homemade refreshers

Why I Like This Recipe

I didn’t want anything wild. Just wanted something easy that worked. Made it once, been keeping it in the fridge since.

Ingredients

• 2 cups white granulated sugar
• 1 cup water

How To Make Homemade Starbucks Classic Syrup

• Combine in a pot: Add sugar and water to a saucepan.
• Heat and stir: Bring to a boil, stirring, until the sugar dissolves fully (about 2–3 minutes).
• Remove from heat: Don’t let it boil too long — we’re not making candy.
• Cool it down: Let it sit until it’s room temp.
• Jar it up: Store in a clean, dry bottle or jar with a lid.

Tips for Success

• Use a clean jar — otherwise, it’ll go off fast.
• Stir until it’s completely clear. Cloudy syrup = not done.
• Add a splash of vanilla if you want it to taste like their vanilla syrup (close enough).
• Don’t boil it too long or it’ll thicken too much when cold.

Storage and Reheating

• Fridge: Keep sealed in the fridge for up to 1 month. Use as needed.
• Freezer: Wouldn’t bother — it’s so quick to make fresh.
• Reheat: Only if it thickens. Just warm gently on the stove — don’t boil.

Frequently Asked Questions

• What’s classic syrup even for?
  It’s Starbucks’ go-to sweetener. Totally neutral, so it works with everything — coffee, tea, lemonades, even homemade refreshers.
• Can I use brown sugar instead?
  You can, but it’ll taste more like caramel syrup. Still good, just different.
• Does it need to be refrigerated?
  Yep. It’ll last way longer in the fridge. Just make sure your container seals tight.
• Can I cut the recipe in half?
  Totally. Just keep the 2:1 sugar to water ratio and you’re good.
• How do I know if it’s gone bad?
  If you see crystals, mold, or it smells funky — toss it. It’s so cheap to make fresh.

Common Mistakes and How to Dodge Them

• Boiling it too long: You’re not making candy — if you overdo it, it gets syrupy-thick in the fridge. Keep it simple: heat, dissolve, done.
• Not stirring enough: If you walk away, the sugar might stick or burn on the bottom. Stay close, it only takes 3 minutes anyway.
• Pouring it into a dirty jar: Been there. One time I reused a jar without fully washing it — ended up with weird floaty stuff a week later. Use clean stuff, trust.
• Skipping the cool-down: If you bottle it hot, condensation builds up and makes it spoil faster. Just let it sit a bit.
• Forgetting it in the back of the fridge for a month: Okay this isn’t wrong, but maybe put it in a see-through jar so you actually remember it’s there.

Nutrition Facts (Per Serving)

• Calories: 48 kcal
• Total Fat: 0g
• Saturated Fat: 0g
• Cholesterol: 0mg
• Sodium: 0mg
• Potassium: 0mg
• Total Carbohydrate: 12g
• Dietary Fiber: 0g
• Sugars: 12g
• Protein: 0g

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