High Altitude Caramel Sauce: Perfect Every Time!
Wild Flour Recipes | Baking at 8,000 ft
www.wildflourrecipes.com
This foolproof high-altitude caramel sauce is silky smooth, perfectly sweet, and incredibly easy to make with just a few simple ingredients.
Yield: 3 cups
Equipment
- 1 Large saucepan with heavy bottom
- 1 Candy thermometer optional
- 1 Mason jar or glass airtight container
Ingredients
- 1 cup brown sugar
- ¾ cup light corn syrup
- 1 cup heavy cream
- ½ cup butter salted
- ½ tsp vanilla extract
Instructions
- PREP INGREDIENTS & TOOLS – measure out the ingredients ahead of time. Making this caramel sauce goes quickly and requires a lot of stirring, so having the ingredients ready helps to prevent the sauce burning.
- MELT BROWN SUGAR, CORN SYRUP, AND BUTTER – in a large saucepan cook brown sugar, corn syrup, and butter over medium heat until the mixture starts boiling.
- SLOWLY ADD CREAM – SLOWLY add the heavy cream so the mixture doesn’t stop boiling. Continuously stir while pouring the heavy cream in. BE CAREFUL: the mixture will bubble up when the cream is added.
- BOIL UNTIL 216-218° F – continue to boil the mixture until the mixture reaches 216-218° F. Stir every 30 seconds to avoid the mixture from burning.
- REMOVE FROM HEAT & ADD VANILLA – quickly remove the pan from the heat and add the vanilla extract.
- POUR INTO MASON JAR – quickly pour the caramel sauce into a mason jar to prevent the sauce from continuing to cook.
- ALLOW SAUCE TO COOL & THICKEN – the hot caramel sauce will be thin and runny, allow the sauce to cool down for the perfect thickness.
Notes
How to make caramel sauce without a candy thermometer:
- Fill a small bowl with ice cold water.
- Use a spoon to pour a small amount of caramel from the pan into the water.
- Wait 20-30 seconds for the caramel to cool.
- The caramel will maintain the shape you poured. Remove the caramel from the water and it should be a thick sauce that could be drizzled.