Why is my caramel sauce hard?

The water evaporates, leaving sugar crystals behind . If even one sugar crystal falls back into the pan of cooking caramel, it starts a chain reaction of sugar crystals and the entire pan will harden. The result? Gross, grainy caramel that is unusable in most recipes.

How do you dilute caramel solution?

Add corn syrup, honey, or lemon juice to keep the sauce thin. Use lemon juice instead if you don't mind the citrus taste. Use ½ tablespoon (7.4 mL) of lemon juice per cup (236.6 mL) of sauce. ... The lemon juice should prevent your caramel from crystallizing, but it may alter the taste of your caramel.

How do you make caramel sauce harder?

How to Thicken Caramel Sauce Add heavy cream. Some caramel sauce recipes call for milk, but if you find this still produces a thin sauce, you can add room-temperature heavy cream and return the caramel sauce to the stove for another few minutes. ... Cook the sauce longer. ... Make more caramel. ... Use a slurry. Jan 21, 2022

What makes homemade caramel hard?

Temperature is key when making candy . The difference between a soft caramel and one that's hard and overcooked is all in the temperature. Candy thermometers—like this instant-read thermometer—let you know exactly what stage the caramel is in (thread, soft-ball, firm-ball, hard-ball, soft crack or hard crack).

What thickens homemade caramel?

For each cup (240 mL) of caramel sauce that you need to thicken, run 1 tbsp (14.7 mL) of cold water into a measuring cup, and slowly stir in 1 tbsp of cornstarch. Pour the cornstarch mixture into your pot caramel sauce, and stir constantly. Keep the sauce on low heat until it begins to thicken.

How do you fix broken caramel sauce?

Add Moisture : If the sugar is melted but you still see a few crystals- sometimes adding some liquid like water or heavy cream to the mixture can help dissolve any sugar crystals that have formed and promote a smoother texture.

What is the formula for caramel?

The typical formula for caramels is C24H36O18 , so the elements of water have been removed from the sucrose.

What to do if caramel isn t thickening?

For each cup (240 mL) of caramel sauce that you need to thicken, run 1 tbsp (14.7 mL) of cold water into a measuring cup, and slowly stir in 1 tbsp of cornstarch. Pour the cornstarch mixture into your pot caramel sauce, and stir constantly. Keep the sauce on low heat until it begins to thicken.

How do I fix my caramel sauce?

Literally just add a tablespoon or two of corn syrup to your new pot of dissolved caramel liquid, cook it up to the consistency you want , and you probably won't get crystals again. You can use any inverted sugar syrup in place of corn syrup though.

Does caramel harden in the fridge?

Plus, popping it in the fridge will keep your caramel sauce fresher for longer. The caramel sauce will harden slightly because of the introduction of a colder temperature , but storing it in a proper container in the fridge will keep it fresh and ready to use for 2 to 3 weeks.

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

Home Recipes by Type Desserts

3030 Minutes or LessVGVegetarian

4.35

15 minutes mins

83 Comments

Jump to Recipe

By: Rachel GurkPosted: 12/06/2017Updated: 03/23/2023

This post may contain affiliate links. Please read my disclosure policy.

Perfect for both gift giving and parties, this bourbon caramel sauce will become an instant favorite of anyone who tries it!

Bourbon Caramel Sauce Recipe Recipe - Rachel Cooks® (1)

Thick and sweet, creamy and bourbon-y, this caramel is already calling your name, isn’t it? It’s good enough to eat off a spoon, and you might just find yourself doing that. Not like I know anything about that…

Bourbon Caramel Sauce Recipe Recipe - Rachel Cooks® (2)

If you find yourself needing a last-minute hostess gift or a dessert for a party, this is the recipe for you! It’s super easy to make and all you have to do is pour it in a jar and tie some ribbon around it and it’s ready to gift. Or, you can bring it to a party with ice cream for an easy dessert that everyone will love. It would also be great on a number of other things like apple pie, french toast, bread pudding, and more.

Bourbon Caramel Sauce Recipe Recipe - Rachel Cooks® (3)

If you’ve never made caramel before, don’t be scared! This recipe is nearly fool-proof and you can absolutely conquer it. I have faith in you.

In a nutshell:
Boil sugar with water, corn syrup, and a touch of salt. You’ll want to be besties with the stove at this point – don’t leave its side. Swirl the pan and keep a close eye on it.
Watch for it to become the color of a strong-brewed iced tea – or, the color of caramel.
Remove from heat and add the cream and bourbon. Stand back and watch out for steam!
Whisk to combine and then whisk in butter and vanilla.
Let cool and enjoy!

Between the unmistakable flavor of the bourbon (or whiskey, whatever floats your boat), and the rich creaminess of the cream and butter, this is holiday perfection in the form of a smooth, sweet sauce. You guys are going to love it!

Bourbon Caramel Sauce Recipe Recipe - Rachel Cooks® (4)

PS: Love caramel? Try these recipes:
Homemade Caramel Corn with Bourbon and Bacon
Whole Wheat Caramel Banana Bread
Caramel Apple Wraps from Milk Means More
Flourless Chocolate Cupcakes with Caramel Buttercream from Milk Means More

Is it just me or would this caramel also be amazing on french toast?

Get the Recipe: Bourbon Caramel Sauce

4.35 from 172 votes

Prep Time: 5 minutes mins

Cook Time: 10 minutes mins

Total Time: 15 minutes mins

12 servings

Print Rate Recipe

Perfect for both gift giving and parties, this bourbon caramel sauce will become an instant favorite of anyone who tries it!

Ingredients

▢ 1 cup granulated sugar
▢ 1/4 cup water
▢ 2 tablespoons corn syrup
▢ pinch of salt
▢ 1/2 cup heavy cream
▢ 1 tablespoon bourbon
▢ 4 tablespoons unsalted butter (1/2 stick)
▢ 1 teaspoon pure vanilla extract

Instructions

Boil sugar, water, corn syrup, and salt in a saucepan over medium-high heat, swirling occasionally. Cook until caramel is the color of iced tea, about 10 minutes.Watch it closely. It takes awhile to get going, but once it gets going, it can scorch quickly.
Remove from heat and add cream and bourbon (watch out for steam!), whisking to combine. Keep off the heat and whisk in butter and vanilla. Transfer sauce to a bowl to cool (and thicken). Store covered in the fridge and reheat slowly in the microwave or over low heat in a saucepan. Also great cold with apples as a dip.

Notes

Makes about 1 1/2 cups.

Nutrition Information

Serving: 2tablespoons, Calories: 146kcal, Carbohydrates: 20g, Fat: 7g, Saturated Fat: 5g, Polyunsaturated Fat: 2g, Cholesterol: 21mg, Sodium: 47mg, Sugar: 20g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

Disclosure: Ihave been compensated byMilk Means Morefor my time to develop this kale sweet potato salad recipe and write this post. All opinions are as always, my own. Find out more about why Milk Means More onTwitter,Facebook,YouTube,InstagramandPinterest.

Reader Interactions

Leave a Review

Kristen says
December 20, 2023 at 4:04 pm
What size jar?
Reply
- Rachel Gurk says
  December 26, 2023 at 10:35 am
  The recipe makes about 1 ½ cups, so 12 ounces.
  Reply
Ashley says
November 22, 2023 at 11:34 am
Would this be shelf stable long enough for shipping within the US? Thinking of making it as a gift for family. Thanks!
Reply
- Rachel Gurk says
  November 27, 2023 at 2:37 pm
  I wouldn’t recommend it, sorry!
  Reply
Reba says
November 14, 2023 at 3:34 pm
Can this recipe be canned? Is so what is the shelf life? I would like to make and send to relatives that are out of state. Thank you for sharing.
Reply
- Rachel Gurk says
  November 19, 2023 at 2:14 pm
  I’m not an expert on canning so unfortunately I can’t provide you with advice on that subject.
  Reply
Florrie Gramm says
November 7, 2023 at 4:35 pm
I will make this recipe. It seems simple.
I have a couple of questions.
1. Does this recipe yield enough to make 1 small jar?
2. Can it be made without the alcohol?
Reply
- Rachel Gurk says
  November 9, 2023 at 7:12 am
  Yes and yes!
  Reply
Karen Carlson says
February 15, 2023 at 5:23 pm
I see you have it shown in little jars to give as gifts….does it have to be refrigerated and then microwaved to soften when ready to use it? And, what is the “life” for this sauce when it is made?
Thank you –
k
Reply
- Rachel Gurk says
  February 20, 2023 at 7:33 am
  Yes, I typically refrigerate this caramel. You can eat it straight from the jar, but it will be thick, so if you want it pourable, a quick microwave will help. I would say the life is a week or two, but I always err on the conservative side.
  Reply

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