This Bourbon Caramel Sauce is pure decadence! It’s a rich, buttery, and incredibly flavorful caramel sauce with a hint of bourbon that adds a warm, sophisticated note. I love how this recipe is both easy to make and unbelievably delicious. It’s perfect for drizzling over ice cream, cakes, pies, or any dessert that needs a touch of boozy caramel goodness. Get ready for a sauce that will elevate your desserts to the next level!
Why You’ll Love This Bourbon Caramel Sauce
- Rich and Buttery: Made with butter, heavy cream, and sugar, this caramel sauce is incredibly rich and decadent.
- Boozy Kick: The bourbon adds a warm, complex flavor that complements the sweetness of the caramel perfectly.
- Easy to Make: This recipe uses simple ingredients and straightforward instructions.
- Versatile: Use it as a topping for ice cream, cakes, pies, brownies, or any dessert you like.
- Make-Ahead Friendly: You can make this sauce ahead of time and store it in the refrigerator.
Ingredients for Bourbon Caramel Sauce
Here’s what you’ll need to make this decadent sauce. The full list with measurements is in the recipe card below.
Main Ingredients
- Granulated sugar (Sweetener)
- Water (Liquid)
- Corn syrup (Sweetener/Texture)
- Salt (Seasoning)
- Heavy cream (Dairy)
- Bourbon (Liquor)
- Unsalted butter (Fat)
- Pure vanilla extract (Flavoring)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love this Bourbon Caramel Sauce as is, but here are a few ideas for variations:
- Different Alcohol: Use whiskey, rum, or brandy instead of bourbon.
- Salted Caramel: Add a pinch of sea salt to the finished sauce for a salted caramel flavor.
- Vanilla Bean: Use a vanilla bean instead of vanilla extract for a more intense vanilla flavor.
- Make it Spicy: Add a pinch of cayenne pepper or a dash of hot sauce to the sauce.
How to Make Bourbon Caramel Sauce
Let me show you how to make this rich and flavorful Bourbon Caramel Sauce:
Boil Sugar Mixture
- I boil the sugar, water, corn syrup, and salt in a saucepan over medium-high heat, swirling occasionally. I do not stir with a spoon, as this can cause the sugar to crystallize.
- I cook until the caramel is the color of iced tea, about 10 minutes. I watch it closely. It takes a while to get going, but once it gets going, it can scorch quickly.
Add Cream and Bourbon
- I remove the saucepan from the heat and carefully add the heavy cream and bourbon (watch out for steam!). The mixture will bubble up vigorously.
- I whisk to combine.
Add Butter and Vanilla
- I keep the pan off the heat and whisk in the butter and vanilla extract until the sauce is smooth and glossy.
Cool and Store
- I transfer the sauce to a bowl to cool (and thicken).
- I store it covered in the fridge and reheat slowly in the microwave or over low heat in a saucepan. It’s also great cold with apples as a dip!
Tips and Tricks for the BEST Caramel Sauce
Here are my secrets for making this caramel sauce truly exceptional:
- Don’t Stir: Do not stir the sugar mixture while it’s boiling, as this can cause it to crystallize. Swirl the pan occasionally instead.
- Watch Carefully: Once the sugar starts to caramelize, it can burn quickly. Watch it closely and remove it from the heat as soon as it reaches the desired color.
- Use a Light-Colored Pan: Using a light-colored saucepan makes it easier to see the color of the caramel as it cooks.
- Be Careful with Hot Sugar: Hot sugar can cause serious burns. Be very careful when working with it.
- Temper the Cream (Optional): For an extra-smooth sauce, you can temper the cream by warming it slightly before adding it to the hot caramel.
How to Serve
This Bourbon Caramel Sauce is delicious served with:
- Ice Cream: Drizzle it over vanilla, chocolate, or butter pecan ice cream.
- Cakes and Pies: Use it as a topping for cakes, pies, or cheesecakes.
- Brownies: Drizzle it over brownies for extra decadence.
- Fruit: Serve it with sliced apples, pears, or bananas.
- Pancakes or Waffles: A delicious topping for pancakes or waffles.
Make Ahead and Storage
You can make this caramel sauce ahead of time and store it, covered, in the refrigerator for up to 2 weeks. Reheat gently in the microwave or over low heat in a saucepan.
FAQs about Bourbon Caramel Sauce
- Can I make this without the bourbon?
- Yes, you can omit the bourbon, but it adds a wonderful depth of flavor to the sauce.
- My caramel seized up. What happened?
- If the caramel seizes up (becomes hard and clumpy), it’s likely due to a sudden temperature change or stirring the sugar mixture while it’s boiling. You can try adding a tablespoon or two of water and heating it gently, stirring constantly, until it smooths out.
- Can I use a different type of sugar?
- I would recommend sticking with granulated
Enjoy this rich, boozy, and incredibly delicious Bourbon Caramel Sauce! It’s a perfect way to add a touch of decadence to your favorite desserts.
Print
Bourbon Caramel Sauce
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: Makes about 1 1/2 cups 1x
- Category: Sauce, Dessert
- Cuisine: American
Description
This Bourbon Caramel Sauce is a rich, decadent, and surprisingly easy sauce to make. It combines the sweetness of caramelized sugar with the warmth of bourbon, the richness of butter, and a touch of vanilla. Perfect for drizzling over desserts, ice cream, or even dipping apples.
Ingredients
Scale
- 1 cup granulated sugar
- 1/4 cup water
- 2 tablespoons light corn syrup
- Pinch of salt
- 1/2 cup heavy cream
- 1 tablespoon bourbon
- 4 tablespoons (1/2 stick, 57g) unsalted butter, cut into pieces
- 1 teaspoon pure vanilla extract
Instructions
- Combine Initial Ingredients: In a medium, heavy-bottomed saucepan (a light-colored pan is helpful for monitoring the color), combine the granulated sugar, water, corn syrup, and salt.
- Cook Sugar Mixture: Place the saucepan over medium-high heat. Cook, without stirring, but swirling the pan occasionally, until the sugar dissolves and the mixture comes to a boil.
- Caramelize Sugar: Continue to cook, swirling the pan occasionally (but do not stir), until the mixture turns a deep amber color, similar to the color of iced tea. This will take about 10 minutes, but watch it very closely. The caramelization process can happen quickly, and the sugar can burn easily.
- Remove from Heat: Once the caramel reaches the desired color, immediately remove the saucepan from the heat.
- Add Cream and Bourbon: Carefully add the heavy cream and bourbon to the hot caramel. Be very careful, as the mixture will steam and bubble vigorously. Whisk constantly until the cream and bourbon are fully incorporated.
- Add Butter and Vanilla: Add the butter pieces and vanilla extract to the sauce. Whisk constantly until the butter is melted and the sauce is smooth and glossy.
- Cool and Thicken: Transfer the caramel sauce to a heatproof bowl or jar. Let it cool completely. The sauce will thicken considerably as it cools.
- Serve and store
Notes
- Heavy-Bottomed Saucepan: Using a heavy-bottomed saucepan helps to distribute heat evenly and prevent the sugar from burning. A light-colored pan makes it easier to see the color of the caramel as it cooks.
- Do Not Stir: Avoid stirring the sugar mixture while it’s cooking, as this can cause it to crystallize. Swirling the pan occasionally is sufficient.
- Caramel Color: The color of the caramel is a good indicator of its flavor. A lighter amber color will have a milder flavor, while a darker amber color will have a more intense, slightly bitter flavor. Aim for a color similar to iced tea, as described in the original recipe.
- Adding Cream and Bourbon: Be very careful when adding the cream and bourbon to the hot caramel, as the mixture will steam and bubble up.
- Bourbon: You can adjust the amount of bourbon to your preference, or omit it altogether for a non-alcoholic caramel sauce.
- Serving Suggestions: This bourbon caramel sauce is delicious drizzled over ice cream, cheesecake, brownies, apple pie, or other desserts. It’s also great as a dip for apples or pretzels.
- Storage: Store leftover caramel sauce in an airtight container in the refrigerator for up to 2 weeks. Reheat gently in the microwave or in a saucepan over low heat before serving. The sauce will thicken considerably when cold.