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How to Thicken Store Bought Caramel

A sticky, sweet and ultimately satisfying sauce that complements ice cream, chocolate, cookies and other dessert concoctions, caramel sauce provides that smooth taste that many seek after their main meal. Store-bought caramel sauce makes desserts a cinch to prepare, but if the sauce is too thin, it may not have the body needed to stay on top of the desired confection. Stiffen up your jar of caramel sauce using a couple of tips to make a thick sauce without giving up the taste or texture of your favourite brand.

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Heat the sauce. Pour your store-bought sauce into a saucepan and heat over low heat, stirring frequently.

Mix 1/2 cup cold milk with 1 tbsp cornstarch in a small bowl until the cornstarch has dissolved.

Slowly pour the milk mixture into the warmed sauce, stirring constantly. Mix the sauce until the cornstarch has been thoroughly blended.

Bring the sauce to a simmer for 1 to 2 minutes on low heat until the sauce has a thicker consistency.

Remove the sauce from the heat and let it cool. As the caramel sauce cools, it will become firmer and more congealed than a hot caramel sauce.

Tip

If you have made your caramel sauce too thick, add water one tbsp at a time to warm sauce to thin the consistency.

Warning

Use caution when working with sugar sauces and heat. Cooking the sauce over a high heat can cause the sauce to blacken and burn.

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Things You'll Need

  • Saucepan
  • Measuring cup
  • Measuring spoon
  • Milk
  • Cornstarch
  • Water

About the Author

Alyssa Ideboen has been writing professionally since 2005. She has contributed to several print and online publications, including "Lexington Woman" and "Global Business" magazines. Ideboen holds a Bachelor of Arts in business management and communication from Judson University.

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