Cowboy Candy BBQ Sauce

Ingredients

• 2 cup cowboy candy syrup (strained to remove seeds)
• 30 oz tomato sauce
• 6 oz tomato paste
• 1 cup brown sugar (packed)
• 0.5 cup Worcestershire sauce
• 0.5 cup apple cider vinegar
• 0.25 cup molasses
• 0.25 cup honey
• 1 tbsp onion powder
• 1 tsp garlic powder
• 1 tsp salt
• 2 tsp smoked paprika

Steps

1. 1

   Strain your cowboy candy syrup through a fine-mesh sieve to remove any pepper seeds.

2. 2

   In a large pot, combine 2 cups of the strained cowboy candy syrup, 30oz tomato sauce, 6oz tomato paste, 1 cup brown sugar, 1/2 cup Worcestershire sauce, 1/2 cup apple cider vinegar, 1/4 cup molasses, 1/4 cup honey, 1 tbsp onion powder, 1 tsp garlic powder, 1 tsp salt, and 2 tsp smoked paprika.

3. 3

   Give the mixture a good stir to incorporate all ingredients.

4. 4

   Place the pot over medium heat and bring the sauce to a light boil.

5. 5

   Reduce the heat to low and simmer for 30 minutes, stirring occasionally to prevent sticking.

6. 6

   If storing in the refrigerator, allow the sauce to cool and then transfer to a container. It will keep for up to 3 months.

7. 7

   If canning for shelf stability, prepare hot 8oz (half-pint) mason jars. Fill the hot jars with the hot BBQ sauce, leaving 1/2 inch of headspace.

8. 8

   Remove any air bubbles using a debubbler tool, wipe the rims with white vinegar to ensure a clean seal, and place the lids and rings on the jars. Do not over-tighten the rings.

9. 9

   Carefully place the jars into a water bath canner filled with hot water. Add a splash of white vinegar to the canner water to prevent mineral buildup on the jars.

10. 10

    Place the lid on the canner and turn the heat to high. Once the water reaches a rolling boil, set a timer for 20 minutes (adjusting for altitude if necessary).

11. 11

    After 20 minutes, turn off the heat and carefully remove the canner lid. Let the jars sit in the water for 5 minutes.

12. 12

    Carefully remove the jars from the canner and place them on a towel. Allow them to sit untouched for 12 to 24 hours.

13. 13

    After 24 hours, remove the rings and check the seals. If sealed, wash the jars, label them, and store in a cool, dark place.

Notes

If you don't want to can the sauce, it stays fresh in the refrigerator for up to 3 months. When canning, remember to adjust processing time for your specific altitude.

Nutrition per serving

• condiment
• sauce
• BBQ
• canning
• vegetarian
• homemade
• spicy