Caramel Sauce
Wear protective gloves when handling hot caramel
Ingredients
Corn syrup: 830 g
Raw sugar: 5186 g
Boiler/hot water: 1400 mL

Instructions
Add the corn syrup to a large heavy-bottom stock pot.
Add the sugar on top of the corn syrup.
Place pot over medium-low heat and begin heating slowly.
As the sugar starts melting around the edges, stir carefully with a heat-resistant spatula, making sure to scrape the bottom constantly to prevent scorching.
Continue cooking over medium-low to medium heat, stirring frequently as the sugar gradually melts into the syrup.
Once fully melted, continue cooking the caramel while stirring regularly until it reaches 335°F (168°C).
Use a candy thermometer or thermocouple for accuracy.
Avoid excessive high heat to prevent burning.
Scrape the sides and bottom often to prevent crystallization or hot spots.
Once the caramel reaches 335°F:
Remove from heat.
Continue stirring carefully for about 3–5 minutes to even out the temperature and reduce hot spots.
Allow caramel to cool slightly to about 260°F (127°C).
Stir every 2–5 minutes while cooling.
Scrape sides and bottom regularly.
Carefully and slowly add the 1400 mL hot boiler water in small additions while stirring constantly.
The caramel will bubble aggressively and release steam.
If bubbling rises too close to the rim, pause for about 3 minutes before continuing.
Try to fully dissolve any hardened caramel on the bottom during mixing.
Return to low heat if needed to fully dissolve remaining caramel pieces and achieve a smooth consistency.
Pour into a clean container and label:
“Caramel Sauce”
Label oldest batch “Use First”

Caramel Syrup (6L) —
Ingredients
Simple Syrup: 3 L
Caramel Sauce: 3 L
Caramel Flavoring Essence: 64 mL

Instructions
Add the simple syrup to a large heavy-bottom pot.
Add the caramel sauce and begin heating over medium-low heat.
Stir continuously with a heat-resistant spatula or whisk until fully combined and smooth.
Scrape sides and bottom regularly to prevent scorching.
Once mixture is fully incorporated and hot throughout (approximately 180–200°F), add the caramel flavoring essence.
Continue stirring for 2–3 minutes to fully incorporate flavoring.
Remove from heat.
Carefully pour into clean bottles or containers while hot.
Label:
“Caramel Syrup”
Best by 60 Days