How To Make Shelf Stable Caramel Sauce

Caramel sauce is a delicious topping for desserts and can also be used as a filling or flavoring in other recipes. It is easy to make, but it can be a little tricky to get the consistency just right. This recipe will show you how to make a shelf-stable caramel sauce that will stay good for up to six months.

How To Make Shelf Stable Caramel Sauce

To make shelf-stable caramel sauce, start by cooking sugar and water together until the sugar is dissolved. Add corn syrup and bring to a boil. Cook until the mixture reaches 248 degrees F on a candy thermometer. Add butter and cream and cook until the mixture reaches 264 degrees F. Remove from heat and add vanilla extract. Pour the caramel sauce into jars and seal. The sauce will keep for up to 6 months stored in a cool, dry place.

-A candy thermometer -A large pot -A wooden spoon -An airtight container

  • In a small saucepan over medium heat, combine the sugar and corn syrup
  • Stir until the sugar is dissolved
  • Cook until a deep amber color is achieved
  • Increase the heat to high and bring to a boil without stirring

– Make sure all ingredients are at room temperature before beginning to make the caramel sauce. – Have all of your tools ready before you start, including a candy thermometer. – In a small saucepan, melt the sugar over medium heat. Do not stir it. – Once the sugar has melted, increase the heat to high and let it cook until it reaches a dark amber color. This should take about 10 minutes. – Carefully add the butter


Frequently Asked Questions

What Is The Shelf Life Of Homemade Caramel Sauce?

The shelf life of homemade caramel sauce is typically about two weeks.

Does Homemade Caramel Go Off?

No, homemade caramel does not go off. It may become gritty or crystallize over time, but it will not spoil.

Does Homemade Caramel Sauce Need To Be Refrigerated?

Yes, because it contains dairy.


Taking Everything Into Account

To make shelf stable caramel sauce, heat sugar, corn syrup, and water in a saucepan over medium heat until the sugar dissolves. Bring to a boil and cook without stirring until the mixture reaches a deep amber color. Add cream and butter and stir until smooth. Pour the caramel sauce into jars and refrigerate for up to 2 weeks or freeze for up to 2 months.

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