Caytlin’s Well-known Apple Bourbon Caramel Sauce

This apple bourbon caramel sauce has develop into a staple in Chef Cayt’s kitchen, and it’s an all-time favourite recipe along with her family and friends. It’s develop into so in style that she even makes large batches to promote, and across the vacation season, orders come flooding in months upfront. With this recipe, you may whip up this crowd-pleasing sauce in your personal kitchen utilizing only a few fundamental elements and a splash of apple bourbon. You’ll not imagine how many individuals will love this, and it’s positive to raise any dessert that makes use of caramel!

For extra caramel sauce recipes, attempt our Sea Salt Caramel Sauce or our Fireball Cinnamon Caramel Sauce.

Our apple bourbon caramel sauce is so scrumptious, and it solely requires just a few elements, most of that are most likely already in your pantry or fridge. The particular ingredient is apple bourbon, which supplies it that flavorful punch that makes it to die for!

Ingredient Notes

• Salted butter: You too can use unsalted butter, simply ensure you add an additional pinch of salt to the recipe.
• Sweetened condensed milk: This helps make the caramel creamy and candy.
• Mild corn syrup: For this recipe, ensure you get gentle corn syrup moderately than a darker selection.
• Apple bourbon: That is what makes the flavour of this caramel sauce so distinctive and thrilling, so do what you may to search out apple bourbon! In the event you can’t get any although, you may substitute plain bourbon. And if you would like an alcohol-free model, you may omit the bourbon altogether, and also you’ll nonetheless get a yummy caramel sauce.

Caramel Phases

When making caramel, it’s useful to be conversant in the varied phases it goes by means of 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 varieties skinny threads when dropped into chilly water. That’s adopted by the “mushy ball” stage (235–240°F), so named as a result of the syrup varieties 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 fashioned right into a ball however nonetheless stays pliable. As the warmth rises, you attain the “arduous ball” stage (250–265°F), which supplies you a agency ball that holds its form. The “mushy crack” stage (270–290°F) and “arduous 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, best for sauces and confections.

Realizing these phases is essential to find out the ultimate consistency of your caramel. For this recipe, goal for a temperature between 200–205°F. That offers you a clean and velvety sauce with out reaching the mushy ball stage.

Sweet Thermometers

Sweet thermometers are probably the most correct approach to get your caramel to the specified consistency, however it’s positively 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 clean and velvety sauce. The caramel ought to develop into thicker, and small bubbles ought to persistently break the floor.

To verify the consistency of the caramel, you may 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 precise 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 properly mixed. Let the sauce quiet down, then switch it to jars for storage.

Troubleshooting Grainy Caramel

Grainy caramel is usually a results of sugar crystallization through the caramelization course of. To stop this, stir the combination persistently when you warmth up the caramel.

Graininess can even happen due to condensation, which might occur should you cowl the caramel when it’s nonetheless too heat. If that occurs, reheat the combination till it boils once more, and that may assist remove the grainy texture.

Serving Recommendations

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 artistic and incorporate this wonderful sauce nevertheless you need.