How to thicken up a caramel sauce?

helen81_2

Hi folks:D I hope somebody can answer my question?!

I'm making a caramel apple crumble at the mo..I made the caramel sauce then added the apples but used frozen apple slices which have obviously released their water content and made my caramel sauce really runny!! What can I put in it to thicken it back up? I thought abit more sugar but this will make it reallllly sweet?? Please help!! xx

midnightraven3

you would need to rapid boil and then beat it to make it thicker if you added more sugar
i'm reading this as you have added the apples into it yes?
then they would go mushy

helen81_2

yes, I added the apples. It's ok,I just spooned the apples into oven dish with some of the sauce,left most of it out. I'm just leaving it to stand for a while in the hope it may thicken slightly,then I'll just drizzle it over the top. Hubby and kids won't give a monkeys anyway,it'll be gone in 5 mins :rotfl:Thanks for reply x

valk_scot

A little arrowroot or cornflour, blended into the sauce then brought up to the boil?

If you're using squishy fruit in a pie btw you can roll it lightly in sifted cornflower before placing it in the pastry shell, and this thickens the inside juices a but.

inmypocketnottheirs

I'd suggest a little arrowroot powder. Dissolve a heaped teaspoon in a little water and pour in.