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.