Discover the magic of Apple Bourbon Caramel Sauce, a decadent and delicious treat perfect for any gathering. Up your dessert game with this easy to make sauce that will have everyone begging for more.
There’s something very special about the combination of sweet apples, rich caramel and the warmth of bourbon. This Apple Bourbon Caramel Sauce is a sumptuous treat that’s perfect for dipping fruit, drizzled over desserts, or enjoyed spoonful at a time. Made with a few simple ingredients and just the right amount of apple bourbon, this sauce is easy to make and leaves a lasting impression on your taste buds. The rich and smooth texture of the caramel perfectly complements the subtle, fruity notes of apple bourbon to create a balanced and indulgent sauce. This delicious treat is sure to become a favorite in your dessert repertoire, leaving you and your guests craving for more!
Understand caramel stages
When making caramel, it’s important to be familiar with the different stages it goes through during cooking. The temperature of the sugar mixture determines the consistency and texture of the finished caramel product. For this recipe, aim for a temperature between 200 and 205 degrees Fahrenheit, which yields a smooth and velvety sauce without reaching the soft ball stage.
Can I make caramel sauce without a candy thermometer?
While using a candy thermometer is the most accurate way to ensure the caramel reaches the desired consistency, you can also make this delicious sauce without a thermometer. Here are detailed instructions to guide you through the process:
- As the mixture begins to simmer, pay close attention to its appearance and texture. You strive for a smooth and velvety sauce. The caramel should become thicker and more cohesive, with small bubbles constantly breaking through the surface.
- To check the consistency without a thermometer, carefully take a small spoonful of the caramel sauce and let it cool briefly. Then use your fingers to pinch the sauce between your thumb and forefinger. When you pull your fingers apart, the sauce should form a thread that stretches but doesn’t snap right away. This indicates that the sauce has reached the desired consistency.
- When you’ve reached the right consistency, remove the pot from the heat. Allow the caramel to cool for a few minutes before gently stirring in the vanilla extract, apple bourbon, and salt.
- Keep stirring the sauce until all the ingredients are well combined. Allow the sauce to cool, then transfer to jars for storage.
frequently asked Questions
Yes, if you can’t find apple bourbon, you can substitute plain bourbon for the caramel sauce. If you don’t consume alcohol or prefer a non-alcoholic version, you can omit the bourbon altogether.
Yes, if you prefer unsalted butter, simply add a pinch of salt to the recipe to achieve the desired flavor balance.
serving suggestions
This versatile sauce is perfect for dipping apples, making apple nachos, drizzled over ice cream, or incorporated into a variety of desserts like cheesecake and tarts. Get creative and discover the endless possibilities of this delicious sauce!
Storage and reheating instructions
Store Apple Bourbon Caramel Sauce in an airtight container at room temperature for up to 1 month. To reheat, simply heat the sauce in a saucepan over low heat or in a microwave-safe container in short intervals until it reaches the desired consistency.
Related Recipes
If you like this recipe, you might be interested in these other delicious caramel-inspired recipes:
Discover the magic of Apple Bourbon Caramel Sauce, a decadent and delicious treat perfect for any gathering. Up your dessert game with this easy to make sauce that will have everyone begging for more.
Ingredients
Apple Bourbon Caramel
- 1 Cup Salted butter
- 2 1/4 cups Brown sugar
- 14 ounces sweetened condensed milk
- 1 Cup light corn syrup
- 5 tablespoon Apple Bourbon
- 1 teaspoon vanilla extract
- 1 teaspoon Salt
instructions
Apple Bourbon Caramel
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Melt butter in a large saucepan over medium heat. Once melted, pour in sweetened condensed milk and corn syrup and add brown sugar.
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Using a whisk or rubber spatula, stir all the ingredients together over medium-high heat until just simmering. Scrape the sides and bottom regularly.
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Let the sauce simmer until the temperature reaches 200-205 degrees. We’re just making a sauce and we need to let it simmer long enough to get the grain out, but don’t let it get into the soft ball phase.
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Once it has reached temperature, remove from the heat and gently stir in the vanilla, apple bourbon, and salt. Stir until well combined.
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Let cool and then pour into jars for storage. Up to 1 month shelf life.
Portion: 8thounces | Calories: 494kcal | Carbohydrates: 80G | Protein: 3G | Fat: 18G | Saturated Fatty Acids: 12G | Polyunsaturated fat: 1G | Monounsaturated fatty acids: 5G | Trans fats: 1G | Cholesterol: 52mg | Sodium: 387mg | Potassium: 183mg | Sugar: 80G | Vitamin A: 561ie | Vitamin C: 1mg | Calcium: 137mg | Iron: 0.4mg
