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Granulated Sugar
Water
Heavy Cream
Salted Butter
Bourbon
Vanilla Extract
Salt

Bourbon Caramel Sauce

Total time: 20 min
Servings: 2 c.
Equipment: Stove
  • 1 c. Granulated Sugar
  • 1/2 c. Water
  • 1 c. Heavy Cream
  • 6 tbsp. Salted Butter
  • 4 tbsp. Bourbon
  • 1 tsp. Vanilla Extract
  • 1/4 tsp. Salt
  • In a medium pot, combine the sugar and water and bring to a boil over high heat. Reduce the heat to medium-low and simmer the syrup for 7 to 10 minutes, until it starts to turn golden brown.
  • Once the syrup starts to turn golden brown, watch it very carefully. As soon as it turns caramel brown, add the cream into the pot and stir. Let the caramel boil for about 1 minute, then whisk in the butter little by little.
  • Remove from the heat and whisk in the bourbon, vanilla, and salt.
  • Let the sauce cool to room temperature, then transfer to a container and store in the refrigerator for up to 1 month. Heat slightly before using.