I don’t recommend using anything but the flavored syrup. Adding actual caramel will change the consistency, especially once it cools. You could add it when you serve it for extra flavor if you like. But I wouldn’t replace the syrup with it.

It sounds like the sugar is separating and settling as it sits. I don’t think you are doing anything wrong but I have not had that happen to me before. That being said, I usually don’t store this for very long – as it is a favorite for many. You might try shaking it up before serving to see if it dissolves or pour it through a fine mesh strainer or cheesecloth to separate it out.

There are hundreds of brands of flavored syrups such as Torani – all easily found either in your grocery store or with a quick Google search for online retailers like Amazon. Any brand will work.

So – you will always taste the strength of the alcohol – but the Everclear itself should be flavorless – which is why you use it instead of other clear spirits when making this recipe. You might want to check the proof of what you are buying. As I mentioned in the post, it varies greatly by state and what % that can be sold where you live. You can always reduce it to suit your preference.

Please see the topic “How many can this serve?” in the FAQ section for more details.

Because you are increasing the volume of liquid, it will natually take a little longer to cook. So increasing the time is probably a good idea.