Here’s a safe and delicious Canned Caramel Sauce Recipe that can be preserved for future use. Caramel sauce is generally safe to can when made with proper attention to acidity and sterilization, though it is best stored in the refrigerator or freezer after canning to ensure quality.
Ingredients:
- 2 cups granulated sugar
- 1/2 cup water
- 1 cup heavy cream (room temperature)
- 1/2 cup unsalted butter, cubed (room temperature)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt (optional)
Equipment:
- Canning jars (half-pint or smaller, sterilized)
- Canning lids and rings
- Water bath canner
- Candy thermometer (optional but helpful for checking caramel temperature)
Instructions:
1. Sterilize the Jars and Prepare the Water Bath:
- Sterilize your jars, lids, and rings by boiling them in water for at least 10 minutes. Keep them hot until ready to use.
- Prepare your water bath canner by filling it with enough water to cover the jars by at least 1 inch. Heat the water to a simmer while you prepare the caramel sauce.
2. Make the Caramel Sauce:
- In a large, heavy-bottomed saucepan, add the granulated sugar and water. Stir until the sugar is dissolved.
- Cook over medium heat without stirring until the sugar turns a deep amber color, about 10-15 minutes. Watch it closely to avoid burning.
- Once the sugar has caramelized, carefully add the room-temperature heavy cream while whisking continuously. The mixture will bubble vigorously.
- Stir in the cubed butter and continue stirring until fully incorporated and the sauce is smooth. If using a candy thermometer, cook until the mixture reaches 225°F (107°C).
- Remove the saucepan from heat and stir in the vanilla extract and salt (if using).
3. Fill the Jars:
- Carefully ladle the hot caramel sauce into the sterilized jars, leaving about 1/2 inch of headspace at the top.
- Wipe the rims of the jars clean, place the lids on top, and screw on the rings until fingertip tight.
4. Process in the Water Bath:
- Place the jars into the simmering water bath canner, ensuring they are covered by at least 1 inch of water.
- Bring the water to a gentle boil and process the jars for 15 minutes.
- Altitude Adjustments:
- 0-1,000 feet: 15 minutes
- 1,001-3,000 feet: 20 minutes
- 3,001-6,000 feet: 25 minutes
- Above 6,000 feet: 30 minutes
- Altitude Adjustments:
5. Cool and Store:
- After processing, carefully remove the jars from the water bath and place them on a towel-lined surface to cool. Leave them undisturbed for 12-24 hours.
- Once the jars have cooled, check the seals by pressing down on the center of each lid. If the lid doesn’t pop back, the jar is sealed properly.
6. Storage:
- Properly sealed jars of caramel sauce can be stored in a cool, dark place for up to 3-4 months. However, due to the dairy content, it is recommended to store the jars in the refrigerator to maintain quality.
- Once opened, refrigerate and use the caramel sauce within 2-3 weeks. You can also freeze the caramel sauce for longer storage.
Notes:
- Consistency: The caramel sauce will thicken as it cools, but if it becomes too thick, you can warm it slightly in a microwave or saucepan to loosen it before serving.
- Safety Tip: Because of the dairy, it is highly recommended to store this caramel sauce in the refrigerator or freezer even after canning, as dairy products can spoil if left at room temperature for long periods.
Enjoy your delicious homemade Canned Caramel Sauce, perfect for drizzling on desserts, ice cream, or adding to coffee!
