Hey! Should it come to a boil or not. Then just reheat for serving. Tried to heat it up a couple hours later, in the microwave at 30 second intervals, and the oil from the butter separated! Well, I have a caramel sauce recipe already on the blog for you. That sundae would tempt a saint! You'll only need about 1/2 to 3/4 of the salted caramel sauce, so save the rest for a future indulgence. Hmm that seems strange and I’ve never had it happen before. As it sat to come to room temp, it separated. Vigorously whisk the mixture smooth and set aside to cool. Hi Ann, You may be able to make this one vegan by using coconut cream. I must have done something wrong because my caramel is gritty. But it won’t last that long.” Dulce De Leche. I tried making this tonight. Is that where you went wrong? Thanks for such a wonderful recipe. I am wondering: how long does the sauce keep? . Unless it says gluten-free on the bottle, bourbon is not gluten free. Just got finished making some caramel and pecan praline today for fudge. I made a large batch x 5 and it turned out just as well as the single batch (made both). Would you make the sauce when you want to make the apple or make ahead and reheat. I read all the instructions and comments before beginning. Super easy and good. Cant wait to try it. So weird. I had it on medium heat. My husband and I have made this recipe for the past couple of years as our Holiday treat to give to friends. Best of luck. charm city concierge. Yes! Hi! Store caramel in the fridge until needed. If something is added, it must be noted on the front label, and it can no longer be called bourbon. . Once you get that deep amber color remove from heat and add the cream and bourbon. To assemble, place one layer, flat side up, on a plate or cake stand. This one can be a little tough to get rid of the gritiness. I’m making a turtle trifle for a neighborhood ladies Christmas get together and didn’t want to use a jarred caramel sauce. I could have eaten the entire batch in one sitting!!! You could leave it at room temperature, but just so you know it can get a little gritty that way. Turn off burner and remove from heat and slowly add cream while stirring. Or Maple Sugar? I used Makers Mark. NB I made it today as per the instructions (except I used scotch whiskey instead of bourbon) and it turned out beautifully! It was so easy to make. November 18, 2019 at 10:36 am. Thank you!! It looked great at first. That being said, I can imagine the outcome from all of my mini taste tests along the way :) Thanks for your great and simple recipes! Then just reheat for serving. If you like using mini loaf pans, they take 30-35 minutes to bake. How much does it make? Heavenly… caramel makes everyThing Better:);) thank You so. I did make one small alteration, I didn’t have heavy cream so I substituted evaporated milk and it came out amazing, I used the same measurements and directions it came out perfect! Half a batch with double the bourbon. How long does it last in the fridge? It didn’t last long in the fridge — not because it went bad but because I enjoyed it so much I used it up quickly. I had the same issue as another poster, my sugar never darkened. Also I had tried previously making it with granulated sugar and half and half and it turned out a thin water like consistency-even after resting at room temp and refrigeration. (Lucky for me, he always delivers.). It stays right on the spoon. Can’t wait to try this with coconut milk on vegan cheesecake!!! I look forward to trying this. This is my new favorite caramel sauce!! Salted Caramel Cheesecake I may have to try your method – I haven’t had too much luck making my own in the past. West Virginia University is playing Alabama in their first football game of the season on Saturday and we will be going with my parents and some other family and friends. What are you doing for the holiday? The liquid turned a slight shade of amber, but it’s definitely not as dark as the photo. I’ll use this recipe over and over and find all kinds of new uses for it. It was so easy. My kids love this recipe! I manage to mess it up all the time! Did you just scoop out the solid cream part and use or the entire can? Otherwise, we’d suggest this recipe for a vegan caramel sauce: https://minimalistbaker.com/5-ingredient-vegan-caramel-sauce/. Can I use this sauce for Brownies somehow? And of course, when it’s cold, it’s very firm. Late update: Though my caramel was grainy from the Swerve, it worked beautifully in the chocolate caramel almond butter cups. Just want to make sure it’s the right one! I think so. It’s totally getting me in the mood for fall and all the flavors that fall brings – especially apple! I did try soy creamer once and it worked fine, though the flavor is much different. We’ll be celebrating Labor Day with the family in town. Or would this burn it? , Homemade Caramel Sauce ), https://minimalistbaker.com/5-ingredient-vegan-caramel-sauce/. I made it last weekend. It was something that I liked to bake, but it was probably the worst recipe on my blog, ever. The only thing I might change is adding a bit more salt, but it’s delicious anyway. I havent tried but its got cream in it and that Martha Stewart thing says it will only last for 1 week. This sauce looks delicious! I used trader joes coconut cream & vanillabean paste instead of bourbon. Thanks! Easy Caramel Apple Cheesecake Ha ha! Yay! They tend to add more of a caramel- like color to my sauces! For gifts, do you have a favorite supplier for bottles? Make-Ahead Instructions for Bourbon Sauce: Follow sauce steps 1-5, then cover and refrigerate for up to two days. It was unreal. I think I made your vanilla cupcakes, Lindsay! Store covered in the refrigerator and bring to room temp or heat in a warm water bath before serving. This site uses cookies to help provide the best user experience. I find I needed a lot more bourbon and salt to satisfy my tastes. I think this is actually butterscotch, and not caramel because it’s made with brown sugar and not white. Store in refrigerator. Making more tonight to make caramel popcorn. This sounds amazing! Or would the recipe need to be modified? I doubled the simmer time, added coconut heavy cream, let it cool before I put in the fridge and still was left with caramel “water.” Any ideas? I removed the lumps and the rest is holding up fine. Outstanding! I love how simple the indgredients are. My daughters and I love your recipes! Happy holidays, Pam. It is delicious! My dad played football for WVU, so any time they play nearby, he makes sure he’s there. I added a pinch of sea salt at the end. I’ve read to use dates but would that have a grainy type texture? This sounds amazing! It’s worth a shot, but I can’t guarantee it won’t give a curdling effect. Yes! I made two batches: one with bourbon, the other with Bailey’s. You’re right Lindsay this is easy. Stored the rest in a jar for ice cream later tonight. Leave a Review Cancel reply. Add brown sugar and heavy cream and whisk constantly over medium heat until sugar is dissolved. So I’m tried this recipe for the first time for my brothers birthday and everyone loved it! However, if you’re still hesitant simply leave the bourbon out of the caramel sauce. Oh my! I’m glad it worked out and that you enjoyed it! Hope that helps! Reply. I made this with coconut cream and without the bourbon but it’s amazing! Thank you!! I am too! Can these be made with something like coconut cream instead of the heavy cream…food allergies to milk. It was an exciting recipe to make! By submitting this comment you agree to share your name, email address, website and IP address with Life Love Sugar. Hope that helps! HOWEVER if you have Celiac/sensitivity, most who have bourbon are okay and have no adverse gluten reaction. Great recipe!! I ended up pouring it over a small sieve when I put it in the storage container and just had a couple pea-sized crystallized sugar pieces. Thanks for sharing such an easy yet impressive recipe that really elevated Christmas dessert. Good luck! This looks great. struggling caramel maker! This caramel sauce isn’t thick enough for caramel apples and I don’t have one on my site that is. I’m pumped. Your photos are great on this post. You basically melt everything, bring it to a boil, then let it cool. I lost my camel recipe when I moved. I kept it at a near boil, with little bubbles for 25 minutes. Alcoholic beverages all start with yeast and sugar for the yeast…corn for bourbon, barley for scotch and sugar for rum (this you may get a way with, especially spiced rum [which I’ve made this with and it was WONDERFUL]). Says it all. I would just recommend having her put it in the fridge as soon as she opens it. I simmered this for over 30 minutes and was the getting the deep amber color. Quite runny at the moment–will have to incorporate into a banana pudding. Do you know how long it was in the fridge? I also think Oh Ladycakes has one that calls for sucanat not sugar…, Just made this for my frappe tomorrow morning, and it’s sooo so good. I did a 1:4 ratio heavy cream to sugar (white sugar) – no butter. life. I’ve honestly never tried making a caramel sauce like that so I’m not sure. Had another recipe with about 3 more ingredients, but this was easy and very good. First two batches crystallized due to (I’m guessing here) my heat not being quite at medium (for fear of burning it), and they also never reached a deep amber color. Looking for more homemade caramel recipes? Thanks! Hmm, know that coconut cream doesn’t quite thicken as much as real cream. Do you stir the sauce during the 3 minute boiling time? I’ve had so much trouble trying to make caramel, but this batch came out perfectly! Hi I just made this with full fat coconut milk but the color of my sauce is not dark amber it’s more thick white. And it put it on top of the salted bourbon caramel ice cream! Hope this helps! I waited for the caramel to cool and cracked in some pink sea salt. They easily made it with little help. What did I do wrong? I don’t know how the texture will be when it cools, but I put a little bit in some cider before it cooled and HOLY MOTHER OF AUTUMN WAS IT GOOD. Has anyone tried coconut sugar? If I warm it will it get smoother? However, after awhile it began to crystallize in the fridge. This sauce was scrumptious! Is the coconut cream that you use the separated cream that you find in the coconut milk can, or is it a product labeled as coconut cream? This was absolutely fantastic!!! It was out of this world good. Anyway the caramel looks delightful and my mouth is watering just looking at it! 4. Drizzle the salted caramel sauce on top and use an offset spatula to completely cover the top and push a little bit over the edges. I’m always confused as to which part of the milk to use…the creamy fat at the top, the liquid underneath, or does that get mixed together before using? Was asked to make this for a birthday cake filling, and just want to make sure it is safe for children, and if not, how could I make it kid safe while still having the bourbon flavor? You can store it in the fridge in preparation for a tasty recipe I’ll be sharing next week. Im vegan and GF so Im really excited to try these. Hi Meg…you added 1/2c of coconut sugar…was that on top of the already 1cup of regular sugar? I’m so glad to hear that and so glad you enjoyed it! This will make it tastier. This year was three weeks but because I compare it to last year I still feel lucky. Notify me via e-mail if anyone answers my comment. Trust us – you don’t want to miss it. This one is great! And that one picture with a scoop right out of the middle of the jar makes me weak. I did 2 batches with a nonstick pan and it boiled for all of time and finally crystalized and turned into a rock. Recipe slightly modified from Pioneer Woman’s Easy Caramel Sauce. You could try turning the heat down a bit to more medium low so that it melts slowly, but all melts. This Caramel Sauce is a very easy one to make – and it’s my favorite homemade caramel! I subbed dark brown sugar for the light and it tasted awesome. Just made this and boy is it delicious!! I’d warm it over low heat and add the bourbon, but yes be careful not to burn. Off to make some caramel sauce and the caramel apple cookie cups! You have to really cook it slowly on low heat at first for the brown sugar to fully melt. I made this for the second time tonight, and it is the most incredible ice cream sauce on the planet! If you’d like to adapt this recipe for muffins instead, bake those for 14-18 minutes. I would add that I cooked the brown sugar and butter until sugar was liquid and starting to boil. Maybe try a lower heat setting next time. It always comes out so thin and watery. OMG I died and have gone to heaven. Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness! I loved it and will definitely make more. I use French vanilla ice cream instead of heavy cream my oh my!!!! However next time, try reducing the water by half – that should help! Easy and awesome! It will be a little bit thinner. Thank you thank you thank you! Hope that helps! First of all, I’m not a caramel person but this came out so great! I love the flavor you get from caramel that’s made with brown sugar. They are my go to for every holiday! Donna. I have a couple other caramel sauce recipes that are not as prone to gritiness, if you want to check those out. I finished an extravagant bread pudding with meringue topping with this sauce for out of state company. Are you sure? Just found your stuff and Im loving it! Thank you for this simple and elegant recipe. charm city concierge. I will be using this recipe for years to come…with several of my favorite desserts. I’ve always got the ingredients in the kitchen ⭐⭐. I don’t know what happened so next time I’ll just double the ingredients! This sauce is SERIOUSLY addictive. My dad gave me a huge cinnamon coffee cake on Christmas Eve. Looks delicious and the picture is perfect! Do you know how long it will keep? Did you try pouring it into coffee? Easy and Delicious White Chocolate & Caramel Blondies with Caramel Sauce and White Chocolate Chips! Thanks for the great recipe.???????????????????????????????? Ty for sharing!! I’m also trying to make this dairy-free and swirling it into Dana’s vanilla bean coconut ice cream. If I’m adding just the bourbon, do I need to bring the caramel sauce to a boil? So, a very long time ago I had a Caramel White Chocolate Blondie recipe on my blog. Brought it to room temp and about an hour later it started looking super gritty, so I tried reheating and all the oil just separated out. Sounds like the sugar was either not fresh, it was heated too quickly, it was stirred too much, which can cause crystallization! Fabulous recipe! Tried bringing to a boil and started to crystallized. Need help? I’m not sure what happened, but it never thickened. So this weekend is a three day weekend – gotta love those! I had mine for a couple months and it did great! If caramel has thickened too much, microwave in 5-10 second intervals until it’s pourable (but not warm). Beat another 2-3 minutes or until the frosting is light and fluffy. Wanting to include an aspect that was unique, homemade and of course, simple, I decided on making caramel from scratch. removed from heat and added milk, returned to heat and boiled stirring constantly for 6 min. Based on my research bourbon is gluten free. But upon refrigerating it, it will thicken. excellent and easy caramel sauce recipe. ), Caramel sauce. I recommend the 3 minute mark, as noted in the recipe. Notify me of followup comments via e-mail. It can be a little gritty at room temperature. I’m planning on using this drizzled over cheesecake, with candied bacon sprinkles. No curdling at all. I used Hennessy instead. Get ready, cuz the hubs has declared it my best EVER! “Harder to ruin” is ALWAYS a selling point with me. Can I double it? I am thinking this would be great for my “cookie” exchange! Sub coconut cream for the whipping cream, only up it a little more as it doesn’t give off the same level of creaminess that whipping cream does. Thank you so much :) sorry for the typos. I put the pot back over low heat and continued to stir until smooth. I make this all the time for carmel rolls with one difference…. I’ve been using this recipe with coconut cream and has always been awesome! I made this a couple of months ago and the sugar crystallized and the cream curdled a bit, but it was still salvageable and delicious over ice cream. Next time, I will try a healthier and more organic sugar. I’m here to tell you my friends, it was. Did you use white granulated sugar? Any help you could recommend would be so appreciated. Just made this to serve over pumpkin cobbler and vanilla ice cream! You can totally expect to see this caramel sauce coming up in a few upcoming posts. I made this according to instructions, it did not separate however…..this is more like penuche candy than caramel sauce. Using coconut milk I added another can and made a salted caramel ice cream! I’m sorry. I just pinned your Vegan cheesecake recipe and would love to be able to do the bourbon caramel flavor too! Am i not getting it to the right color of amber, or is there an additional step to heating it up after the cream and bourbon? And what were the results? Oh my goodness, how delicious this caramel sauce looks! I am glad to have found your website. It was heaven. Thanks for such a great recipe!! Not sure if the alcohol burns off and just leaves the bourbon flavor. I have leftover caramel sweetener, I’m thinking this might be good in a baked item, like brownies. :). Like I said, I’m going to do this at once :D Mine is sugary. To store Mushroom sauce, keep it sealed in an airtight container. Try this Easy Homemade Caramel made with regular sugar, or this Easy Salted Caramel recipe! I added toasted walnuts and used it over pumpkin raviolis, topped with whipped cream, garnish with a ginger snap! :). Hmm, that’s strange. I love making rum-caramel sauce or bourbon-caramel & yours looks so good! Fall Flavors: Caramel Apple Blondie Cheesecake | work. I’m also going to try the coconut cream for my vegan friends! I have this recipe for apple nachos and samoa baked oatmeal that use this date sauce. . When you write “Bring to a boil and boil about 3 min”, does it means i put all the above ingredients in to a boil water and mix for 3 min, or do you mean i put the sauce pan in top of/inside a boiler? Once it’s heated back up though, it’s fine. How to Freeze It: Alternatively, you can freeze the bread pudding to enjoy at a later date. And so incredibly creamy and flavorful. Will definitely make this again. If you’ve never made caramel from scratch it’s incredibly easy. It is perfect! I used coconut cream instead of heavy cream! I’m vegan so I will be making this sauce with the canned coconut milk, also. I’m a disaster in the kitchen, I under cook and burn things…at the same time. You only need 3 ingredients – butter, heavy cream and brown sugar. Reader Interactions. Emeril Lagassi would be proud! I’m always so intimidated by caramel, but I’m going to try this this weekend for sure. Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! This delicious series seeks to present the best recipe for classic dishes like hummus, chocolate ice cream and brownies. ... stir in the vanilla and sea salt. I love caramel sauce and this sounds fabulous! I must be doing something wrong. So instead of baking the dessert I originally planned, I googled bourbon caramel sauce and found this recipe. You could try replacing some of the cream with it and see what happens. Thnx for this great recipe! Perhaps it didn’t cook long enough? A LONG time. I’m curious how it turned out…. I tried this with whole milk and xylitol (diabetic-friendly) and the consistency is quite thin. this did not work not didn’t even look like caramel it didn’t even taste like caramel i did exacltly what the recipe said this is TERRIBLE!!!!!! Too bad, I really wanted this to work. Watch closely as not to let it burn. This morning, I made pancakes, a side of cooked ripe peaches and drizzled the sauce over the peaches. I drizzled on top of my Hennessy infused chocolate cupcakes and it’s a hit! The flavor of this version of caramel sauce is sweeter than some with the use of brown sugar – which you know is how I like my sweets. You will not be subscribed to our newsletter list. Though my deadline was weeks away I began brainstorming and dreamt up the perfect recipe: One scoop each of chocolate and vanilla ice cream from a local dairy in the Midwest, sliced bananas, chocolate syrup, homemade caramel sauce, fresh whipped cream and crushed salted peanuts. Would you say it needs more coconut cream or less? So I still saved myself some time compared to making 5 x single batches. I am goning to make it for sure. Remove from heat and allow to cool. I may be searching in vain, but I was wondering if it possible to make caramel sauce using something other than granulated sugar? Yes, you’ll want to keep whisking it the whole time so it doesn’t burn. I didn’t stir constantly for the 3 mins. It is easy. Should I add a bit of vanilla extract or just leave out the bourbon and call it good? Its really great, super sweet but slightly gritty, just like penuche candy is. I will never buy store bought caramel again! Thank you! Check out this tutorial! Caramel is absolutely one of those things I can’t get enough of. I can sit in the shade and work and the last few days have been beautiful – almost chilly. I will definitely be making this again! hi may i know how long can the caramel be kept for and can i use whip topping as heavy cream?? To save time, I have a store bought, (yes, shame on me! So great! BTW I love your recipes. Celiac.com clearly states “all distilled alcohols are gluten-free.”, I have been on a bourbon quick lately, so this rendition of caramel sauce will have to be in order asap. Is the stick of butter salted or unsalted? You can also, Cashew Ricotta Cheese (Soy-Free, Fast, Easy! I made this to accompany the vegan cheesecake bites. So easy and simple and made 2 girls happy to finally be able to make caramel. The sugar/water mixture took longer than I thought it would but the finished result was delicious beyond my expectations. Have you ever tried to veganize this sauce. Your email address will not be published. I’m not sure, I’ve used Costco brand butter before and it’s been fine. Salted Caramel Sauce Recipe. Do you have a suggestion to replace the sugar? When it was cooling is also seemed greasy and is still the same way. Everyone loved it. I just made this, this evening. I have no idea what when wrong as I followed the instructions exactly as they were given. “Be joyful in hope, patient in affliction, faithful in prayer.” Romans 12:12. Guava caramel…could I just add guava paste and or fresh guava? Pingback: Fall Flavors: Caramel Apple Blondie Cheesecake | work. Using an electric mixer beat together the cream cheese and remaining 2 sticks butter until the mixture is light and fluffy. How to Make Caramel Sauce. I made the Easy Caramel Sauce and it has cooled in the refrigerator. Learned how to make it this way from a Chef I worked for a few years ago. I believe it’s because the brown sugar isn’t fully melted. I made a spice cake and drizzled this over the cake and it was like biting into a heaven! 7. Next time I make this, I’ll use it to make Banana’s Foster. Mine did not work at all. Support @ Minimalist Baker says. Also, keep the heat at medium once you turn it on and “swirl” the pan occasionally. ;D. I’ve tried this twice and have failed miserably :( I’m not sure what I did wrong because I’ve been able to do other caramel sauces. Hi, how long will the sauce keep in the fridge? I made it for Xmas gifts last year. Thank you for the simple recipe and Happy Thanksgiving! Never miss a post - subscribe to receive emails! This looks amazing, what size containers would you suggest per recipe? I used Hennessey. I made this for one of my customers. Fall is quickly approaching and I’ve been enjoying some seriously nice weather recently. This recipe is practically fool proof and tastes amazing!!!
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