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

FAQs

Why do you put butter in caramel sauce? ›

Some form of dairy — typically butter and/or heavy cream — is usually added to the mixture at either the beginning or the end of cooking. This addition makes the caramel richer, thicker, and lighter in color, lending more viscosity and rounder flavor.

How to Fix a Seized Caramel Sauce. Crystallized caramel sauce can usually be rescued! Just melt the chunks of hardened caramel back into the sauce over a very low heat, then strain with a fine mesh strainer before using.

Dark Soy Sauce is not to be confused with black Soy Sauce, also known as 'Cooking caramel'. It's the most viscous of Soy Sauces, with a texture akin to molasses. Popular in Southeast Asia, it is less salty than dark Soy Sauce and has a rich, almost metallic taste, and is only mildly sweet.

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.

When making caramel, it is important to use a small amount of butter, as too much can make the caramel grainy. A good rule of thumb is to use one tablespoon of butter for every cup of sugar.

To thicken a caramel sauce, use one tablespoon of cornstarch or tapioca starch (sometimes known as tapioca flour) and one tablespoon of water per cup of caramel. Then simmer the caramel, stirring it constantly with a wooden spoon until it becomes thick.

Overheating the mixture

Follow the recipe carefully, and never melt your caramel on your stove's highest setting—it will cause the caramel to scorch and taste burnt. Once it gets a burnt or bitter flavor, it can't be saved. Luckily, sugar is inexpensive, so you can always start over!

Combine brown sugar, butter, and milk in a saucepan and bring ingredients to a boil. Remove thickened mixture from heat before adding (optional) vanilla extract. Let the caramel cool slightly before using. The result is an impossibly rich sauce that is guaranteed to satisfy your sweet tooth.

Caramel can be produced in so many forms such as, sauce, a chewy candy, or a hard candy because of how much of an ingredient is added and the temperature it is being prepared at.

Caramel sauce results either from cooking sugar until it browns or by thinning melted caramel candies. When a recipe calls for melting caramel candies, you can use a homemade caramel sauce to replace the melted caramels.

Does caramel have to have butter? ›

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.

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.

Since canned or jarred sauce needs a certain amount of acid in order to be shelf-stable, it's often lacking that desired rich flavor. So, when you heat store-bought sauce on the stove, add in some salted butter to melt into it, and you'll likely be surprised at how much it amps up the flavor.

Butter emulsifies tomato sauce, leaving it creamy

When you've made a nice tomato sauce and go to sauce your cooked pasta, it's a good idea to add in a little bit of starchy pasta cooking water to help the sauce adhere to the noodles and a knob of butter, which will melt right in.