Caytlin’s Famous Apple Bourbon Caramel Sauce

This apple bourbon caramel sauce has become a staple in Chef Cayt’s kitchen, and it is an all-time favorite recipe with her friends and family. It’s become so popular that she even makes massive batches to sell, and around the holiday season, orders come flooding in months in advance. With this recipe, you can whip up this crowd-pleasing sauce in your own kitchen using just a few basic ingredients and a splash of apple bourbon. You will not believe how many people will love this, and it is sure to elevate any dessert that uses caramel!

For more caramel sauce recipes, try our Sea Salt Caramel Sauce or our Fireball Cinnamon Caramel Sauce.

Our apple bourbon caramel sauce is so delicious, and it only requires a few ingredients, most of which are probably already in your pantry or fridge. The special ingredient is apple bourbon, which gives it that flavorful punch that makes it to die for!

Ingredient Notes

• Salted butter: You can also use unsalted butter, just make sure you add an extra pinch of salt to the recipe.
• Sweetened condensed milk: This helps make the caramel creamy and sweet.
• Light corn syrup: For this recipe, make sure you get light corn syrup rather than a darker variety.
• Apple bourbon: This is what makes the flavor of this caramel sauce so unique and exciting, so do what you can to find apple bourbon! If you can’t get any though, you can substitute plain bourbon. And if you want an alcohol-free version, you can omit the bourbon altogether, and you’ll still get a yummy caramel sauce.

Caramel Stages

When making caramel, it’s helpful to be familiar with the various stages it goes through as it cooks. The process of sugar transforming into caramel occurs over several distinct stages that are identifiable by temperature, and each results in its own consistency.

The process begins with the “thread stage” (230–235°F), where the sugar syrup forms thin threads when dropped into cold water. That is followed by the “soft ball” stage (235–240°F), so named because the syrup forms a malleable ball in cold water, but flattens once removed. The “firm ball” stage (245–250°F) is when the syrup holds its shape when formed into a ball but still remains pliable. As the heat rises, you reach the “hard ball” stage (250–265°F), which gives you a firm ball that holds its shape. The “soft crack” stage (270–290°F) and “hard crack” stage (300–310°F) create a firm, brittle syrup. If continued past these points, the syrup will turn into a dark, richly-flavored caramel at around 320-350°F, ideal for sauces and confections.

Knowing these stages is crucial to determine the final consistency of your caramel. For this recipe, aim for a temperature between 200–205°F. That will give you a smooth and velvety sauce without reaching the soft ball stage.

Candy Thermometers

Candy thermometers are the most accurate way to get your caramel to the desired consistency, but it’s definitely possible to make caramel without one.

When your caramel begins to simmer, pay close attention to its appearance and texture. For this recipe, we are aiming for a smooth and velvety sauce. The caramel should become thicker, and small bubbles should consistently break the surface.

To check the consistency of the caramel, you can carefully take a small spoonful of caramel and let it cool for a moment. Once it’s cool enough that it won’t burn you, use your fingers and pinch the sauce between your thumb and index finger. Pull your fingers apart, and as you do, the sauce should form a thread that stretches but doesn’t immediately break. Once you’ve hit that point, you’ll know that you’ve gotten to the right consistency.

From there, remove the saucepan from heat and allow it to cool for a few minutes before you stir in the vanilla extract, apple bourbon, and salt. Then you will stir until all the ingredients are well combined. Let the sauce cool down, then transfer it to jars for storage.

Troubleshooting Grainy Caramel

Grainy caramel is often a result of sugar crystallization during the caramelization process. To prevent this, stir the mixture consistently while you heat up the caramel.

Graininess can also occur because of condensation, which can happen if you cover the caramel when it is still too warm. If that happens, reheat the mixture until it boils again, and that will help eliminate the grainy texture.

Serving Suggestions

This sauce can go on just about anything that like to use caramel sauce for. We love dipping apples in it, making apple nachos, drizzling it over ice cream, or using in just about any dessert you want! Feel free to get creative and incorporate this amazing sauce however you want.