This apple bourbon caramel sauce has change into a staple in Chef Cayt’s kitchen, and it’s an all-time favourite recipe together with her family and friends. It’s change into so widespread that she even makes large batches to promote, and across the vacation season, orders come flooding in months prematurely. With this recipe, you possibly can whip up this crowd-pleasing sauce in your individual kitchen utilizing just some fundamental elements and a splash of apple bourbon. You’ll not consider how many individuals will love this, and it’s certain to raise any dessert that makes use of caramel!
For extra caramel sauce recipes, strive our Sea Salt Caramel Sauce or our Fireball Cinnamon Caramel Sauce.
Why Our Recipe
- With distinctive flavors of apple and bourbon, this caramel sauce is in contrast to some other you’ve tried.
- With clear steps and easy elements, our recipe walks you thru the method of constructing caramel in order that anybody could make this sauce.
Our apple bourbon caramel sauce is so scrumptious, and it solely requires just a few elements, most of that are in all probability already in your pantry or fridge. The particular ingredient is apple bourbon, which provides it that flavorful punch that makes it to die for!
Ingredient Notes
- Salted butter: You may as well use unsalted butter, simply be sure to add an additional pinch of salt to the recipe.
- Sweetened condensed milk: This helps make the caramel creamy and candy.
- Gentle corn syrup: For this recipe, be sure to get gentle corn syrup reasonably than a darker selection.
- Apple bourbon: That is what makes the flavour of this caramel sauce so distinctive and thrilling, so do what you possibly can to search out apple bourbon! In the event you can’t get any although, you possibly can substitute plain bourbon. And if you need an alcohol-free model, you possibly can omit the bourbon altogether, and also you’ll nonetheless get a yummy caramel sauce.
Caramel Phases
When making caramel, it’s useful to be acquainted with the assorted phases it goes via because it cooks. The method of sugar remodeling into caramel happens over a number of distinct phases which might be identifiable by temperature, and every leads to its personal consistency.
The method begins with the “thread stage” (230–235°F), the place the sugar syrup types skinny threads when dropped into chilly water. That’s adopted by the “gentle ball” stage (235–240°F), so named as a result of the syrup types a malleable ball in chilly water, however flattens as soon as eliminated. The “agency ball” stage (245–250°F) is when the syrup holds its form when shaped right into a ball however nonetheless stays pliable. As the warmth rises, you attain the “onerous ball” stage (250–265°F), which provides you a agency ball that holds its form. The “gentle crack” stage (270–290°F) and “onerous crack” stage (300–310°F) create a agency, brittle syrup. If continued previous these factors, the syrup will flip right into a darkish, richly-flavored caramel at round 320-350°F, excellent for sauces and confections.
Understanding these phases is essential to find out the ultimate consistency of your caramel. For this recipe, purpose for a temperature between 200–205°F. That will provide you with a easy and velvety sauce with out reaching the gentle ball stage.
Sweet Thermometers
Sweet thermometers are probably the most correct approach to get your caramel to the specified consistency, nevertheless it’s undoubtedly potential to make caramel with out one.
When your caramel begins to simmer, pay shut consideration to its look and texture. For this recipe, we’re aiming for a easy and velvety sauce. The caramel ought to change into thicker, and small bubbles ought to constantly break the floor.
To test the consistency of the caramel, you possibly can fastidiously take a small spoonful of caramel and let it cool for a second. As soon as it’s cool sufficient that it gained’t burn you, use your fingers and pinch the sauce between your thumb and index finger. Pull your fingers aside, and as you do, the sauce ought to type a thread that stretches however doesn’t instantly break. When you’ve hit that time, you’ll know that you simply’ve gotten to the best consistency.
From there, take away the saucepan from warmth and permit it to chill for a couple of minutes earlier than you stir within the vanilla extract, apple bourbon, and salt. Then you’ll stir till all of the elements are nicely mixed. Let the sauce calm down, then switch it to jars for storage.
Troubleshooting Grainy Caramel
Grainy caramel is commonly a results of sugar crystallization in the course of the caramelization course of. To stop this, stir the combination constantly whilst you warmth up the caramel.
Graininess also can happen due to condensation, which may occur when you cowl the caramel when it’s nonetheless too heat. If that occurs, reheat the combination till it boils once more, and that can assist get rid of the grainy texture.
Serving Solutions
This sauce can go on absolutely anything that like to make use of caramel sauce for. We love dipping apples in it, making apple nachos, drizzling it over ice cream, or utilizing in nearly any dessert you need! Be happy to get inventive and incorporate this wonderful sauce nevertheless you need.
Storage and Reheating Directions
Retailer leftover sauce in an hermetic container at room temperature for as much as 1 month.
Reheat sauce in a saucepan over low warmth or in a microwave-safe container within the microwave on brief intervals till it reaches the specified consistency.
