Salted Caramel Sauce (Canning-Safe)

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Salted Caramel Sauce (Canning-Safe)

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Course: Snack
Ingredients Method Notes

Ingredients
  

  • 2 cups packed brown sugar
  • 1 cup corn syrup (light or dark)
  • 1 cup butter (2 sticks)
  • 1 can sweetened condensed milk (14 oz)
  • 1 tsp sea salt
  • 1 tsp vanilla extract

Method
 

  1. In a large heavy pot, melt butter, brown sugar, and corn syrup over medium heat. Stir until smooth.
  2. Add condensed milk; stir constantly as it thickens (about 8-10 minutes).
  3. Once bubbly and thick enough to coat a spoon, remove from heat. Stir in salt and vanilla.
  4. Ladle hot caramel into hot sterilized jars, leaving ½" headspace. Wipe rims and seal.
  5. Process in a boiling water bath for 20 minutes.
  6. Let cool 24 hours before handling; check seals.

Notes

Yields 8-10 four-ounce jars. Store in cool dark place; refrigerate after opening. Shelf-stable up to 3 months unopened. Use a canning funnel for clean fills as caramel thickens as it cools.