You cannot 'Can' traditional caramel sauce for safety reasons (the cream and the butter are unsafe for shelf stability.) That being said, you can turn fruit purees into caramel sauces for CANNING!! This recipe is for apples but, pears, strawberries, blackberries and other fruit purees all work great. Enjoy! Diane
1 lb. ripe apples, I used Fuji
1/2 teaspoon finely milled sea salt
1 1/2 cups granulated sugar
Yield: 2 half-pints
Peel, core and chop the apples. Place them in a blender with the salt and 2 tablespoons water. Puree until smooth. You should have about 1 & 1/2 cups puree.
Combine the sugar with 3/4 cup of water in a saucepan. Place over medium-high heat and simmer for 15 to 20 minutes, until the sugar reaches 250°F and darkens to the color of a tarnished copper penny. Do not stir the cooking syrup; instead, holding the handle of the pot, gently swirl it to move things around. This mixture is extremely HOT! Do NOT touch spills or drips!
Once the syrup has reached 250°F, remove the pot from the heat and carefully stir in the fruit puree. It will bubble, spatter, and appear to seize up, so take care! Stir the puree into the sugar until it is a smooth sauce and return the pot to the heat. Continue stirring and cooking until the apple caramel sauce reaches 218°F
Remove the caramel from the heat and funnel into the prepared jars, leaving 1/2-inch headspace. Wipe the rims, apply the lids and rings, and process in a boiling water bath for 10 minutes, or according to your altitude.
Note: If your caramel sauce gets too firm to drizzle easily, place the jar in a pan of lukewarm water and slowly bring it up to a simmer, until the sauce relaxes enough to be pourable.
Recipe Courtesy of Mrs Wages
Photos by Canning and Cooking at Home