Bulls Eye Bbq Sauce (Hickory)

• 1 cup water
• 3/4 cup corn syrup
• 1/2 cup tomato paste
• 1/3 cup dark brown sugar
• 2 tablespoons blackstrap molasses
• 1 teaspoon pickling salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon fresh ground black pepper
• 1/4 teaspoon ground mustard
• 1/4 teaspoon paprika
• 1 pinch cayenne pepper
• 2/3 cup white vinegar
• 1 1/4 teaspoons hickory liquid smoke

1. In a large pot, combine water, corn syrup, tomato paste, brown sugar, molasses, salt, onion powder, garlic powder, black pepper, ground mustard, paprika, and cayenne pepper. Whisk until combined and bring to a boil. Reduce heat to a simmer and cook uncovered for 15-20 minutes.
2. Add vinegar, stir to mix and return to a simmer. Cook uncovered for another 15-20 minutes or until thick. Stir frequently to avoid burning.
3. Add liquid smoke and whisk to combine thoroughly.
4. Ladle hot mixture into hot, sterilized, sealable bottles and seal. Allow bottles to cool.
5. Store in cupboard. Keeps 24 months or more.
6. Refridgerate after opening.
7. Remember to follow the instructions. Timing of added ingredients does make a difference.
8. Single batch makes 500ml.

water, corn syrup, tomato paste, brown sugar, blackstrap molasses, pickling salt, onion powder, garlic, fresh ground black pepper, ground mustard, paprika, cayenne pepper, white vinegar, liquid smoke

Taken from www.food.com/recipe/bulls-eye-bbq-sauce-hickory-217710 (may not work)