This Bourbon Caramel Apple Sauce has grow to be a staple in Chef Cayt’s kitchen and is an all-time favourite recipe amongst her family and friends. It has grow to be so in style that he even makes huge batches to promote, and through the vacation season, orders arrive months prematurely. With this recipe, you may make this crowd-pleasing sauce in your individual kitchen utilizing just some primary components and a splash of apple bourbon. You will not consider how many individuals will love this and it’s positive to reinforce any dessert that makes use of caramel!
For extra caramel sauce recipes, strive our Caramel and Sea Salt Sauce or our Fireball Cinnamon Caramel Sauce.
Why our recipe
- With distinctive apple and bourbon flavors, this caramel sauce is in contrast to some other you’ve got tried.
- With clear steps and easy components, our recipe guides you thru the caramel-making course of so anybody could make this sauce.
Our Bourbon Caramel Apple Sauce is scrumptious and solely requires a couple of components, most of that are in all probability already in your pantry or fridge. The particular ingredient is apple bourbon, which provides it that tasty contact that makes it scrumptious.
Ingredient notes
- Salted butter: You can even use unsalted butter, simply you’ll want to 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, you’ll want to get gentle corn syrup as a substitute of a darker selection.
- Apple Bourbon: That is what makes the flavour of this caramel sauce so distinctive and thrilling, so do what you’ll be able to to seek out apple bourbon! Nevertheless, if you cannot get your arms on any, you’ll be able to substitute plain bourbon. And if you’d like a non-alcoholic model, you’ll be able to skip the bourbon utterly and you may nonetheless get a scrumptious caramel sauce.
Sweet phases
When making caramel, it helps to be acquainted with the completely different phases it goes via whereas cooking. The method of reworking sugar into caramel happens in a number of completely different phases which might be identifiable by temperature, and each ends in its personal consistency.
The method begins with the “threading stage” (230–235°F), the place the sugar syrup types superb threads when dropped into chilly water. That is adopted by the “tender ball” stage (235–240°F), so referred to as as a result of the syrup types a pliable ball in chilly water, however flattens as soon as eliminated. The “agency ball” stage (245–250°F) is when the syrup maintains its form when shaped right into a ball however nonetheless stays versatile. As the warmth will increase, you attain the “laborious ball” stage (250 to 265°F), which provides you a agency ball that holds its form. The “tender cracking” stage (270–290°F) and the “laborious cracking” stage (300–310°F) create a agency, crumbly syrup. When you proceed previous these factors, the syrup will flip right into a darkish, rich-flavored caramel at round 320-350°F, perfect for sauces and candies.
Understanding these phases is essential to figuring out the ultimate consistency of your sweet. For this recipe, intention for a temperature between 200 and 205°F. That provides you with a easy, velvety sauce with out reaching the mushy ball stage.
sweet thermometers
Sweet thermometers are essentially the most correct option to get caramel to the specified consistency, but it surely’s positively doable to make caramel with out one.
When the caramel begins to simmer, pay shut consideration to its look and texture. For this recipe we’re in search of a easy and velvety sauce. The caramel ought to grow to be thicker and small bubbles ought to consistently break the floor.
To verify the consistency of the caramel, you’ll be able to fastidiously take a small spoonful of caramel and let it cool for a second. As soon as it is cool sufficient to not burn you, use your fingers and pinch the sauce between your thumb and index finger. Unfold your fingers aside, and as you achieve this, the sauce ought to type a thread that stretches however does not instantly break. As soon as you’ve got reached that time, you may know you’ve got reached the proper consistency.
From there, take away the saucepan from the warmth and let it cool for a couple of minutes earlier than including the vanilla extract, apple bourbon, and salt. Then you’ll stir till all of the components are effectively mixed. Let the sauce cool after which switch it to jars for storage.
Granulated Sweet Troubleshooting
Granulated caramel is normally the results of sugar crystallizing through the caramelization course of. To keep away from this, stir the combination consistently whereas heating the caramel.
Graininess can even happen as a result of condensation, which might happen in case you cowl the sweet whereas it’s nonetheless too sizzling. If that occurs, reheat the combination till it boils once more, and that may assist eradicate the grainy texture.
Serving strategies
This sauce can be utilized with virtually something that caramel sauce is used for. We love dipping apples in it, making apple nachos, drizzling it over ice cream, or utilizing it in nearly any dessert you need! Be at liberty to be inventive and incorporate this superb sauce nevertheless you want.
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 in brief intervals till desired consistency is reached.
