Bourbon Caramel Sauce Recipe Recipe - Rachel Cooks® (2024)

FAQs

Why do you put butter in caramel sauce? ›

Caramel made by heating sugar in fat (oil or butter) will never completely harden like caramel made in water or just melting sugar and will get very soft again when reheated. Also, it is much easier to control the color of the caramel when made in fat.

Sprinkle 100g of the sugar into a non-stick frying pan, add 3 tablespoons of water and place on a medium heat for about 8 minutes, or until you've got a chestnut brown caramel – don't be tempted to stir or taste it, just gently swirl the pan occasionally. Quickly and carefully divide the caramel between the ramekins.

You will need to store the caramel sauce in the refrigerator, so it will firm up even more once chilled. Just bring it back to room temperature and microwave before drizzling or dipping!

To thin caramel, just add some cream or water over heat. Melt caramel loaves in the oven. You can also add corn syrup or lemon juice to caramel sauces to prevent them from crystallizing.

Yes, you can make a caramel sauce without butter, but you have to add either water or... something else. If you use water, you'll get a pure caramel syrup that looks like honey.

If you have added too much butter to your caramel sauce, you may find that it is too oily or it might even begin to separate. To fix this, add 1 tablespoon of either water or milk and stir while cooking over medium heat. Adding 1-2 Tbsp of a simple cornstarch slurry may fix the problem, as well.

This is usually caused by sugar crystals stuck to the side of the pan that didn't get fully dissolved. It only takes one to set off a chain reaction, and before you know it you have crunchy caramel.

Carmel and caramel are not different spellings of the same word. Caramel is the correct spelling if you're talking about food or colors. Carmel is a misspelling when used in those contexts, but it is a word that can be used as a name for people or places.

Why is my homemade caramel sauce not thickening? ›

Add more sugar to the sauce.

Most caramel sauces are made by caramelizing sugar and adding milk and a little salt. If you increase the amount of sugar in the recipe you'll end up with a thicker caramel. Try increasing the sugar by about 1/3.

The liquefied sugar is then cooked, without stirring, until it darkens in color, taking on additional flavor notes the longer it remains on the heat. You want to hit the sweet spot here: If the caramel is too light, it won't have much flavor, but if it gets too dark, it will taste burnt and bitter.

The key to getting it right is to use soft caramels as opposed to hard. You must also add some sort of liquid, such as milk or cream, to prevent the caramels from drying out. Knowing these tricks will help you to melt caramels with ease.

Melt 200g of butter in the microwave (in a large microwavable bowl) for 2-3 minutes, then add the condensed milk and golden syrup. Whisk the mixture well until the butter is thoroughly incorporated. Heat for 6-7 minutes until it is boiling, stirring thoroughly every minute.

Butter has no equal for thickening sauces, without forgetting the taste and all the flavours; it reinforces the creamy, melt in the mouth character of some receipes. Butter softens basic flavours such as sweet, salty, bitter and acid.

The addition of butter really rounds out the flavor of the sauce and helps to temper the acidity. It also gives the sauce a nice sheen, which is a fun bonus.

If the heat is too high, but butter might melt too quickly and can separate from the sugar. Toffee and caramel can also separate if the recipe calls for constant stirring and the candy isn't stirred often enough.

The main ingredient in caramel is sugar. However, depending on the recipe you use, you may have to incorporate butter, heavy cream, water, or corn syrup as additional ingredients. High-quality, real caramel is always made with three basic ingredients and those are sugar, heavy cream, and butter.