Bourbon Caramel Sauce
This luscious homemade caramel sauce with a kick of bourbon is perfect atop any dessert.
Ingredients
- 1½ cups granulated sugar
- 9 tbsp unsalted butter
- ⅔ cup heavy cream
- 2 tbsp bourbon
Instructions
- Add sugar to a heavy bottomed sauce pot over medium heat. Whisk frequently. The sugar will begin to clump up as it warms and dissolves.
- Once all the sugar has melted (this takes about 15 minutes) stop whisking and let the sugar continue to cook. The sugar will begin to turn a light amber color. Swirl the pot around a few times throughout this time so the sugar cooks evenly
- Once the sugar reaches a medium amber color (not too dark or it will taste burnt, about 320-330° if using a thermometer), remove it from the heat and add in all of the butter while whisking. Be careful as the butter will cause the sugar to bubble up a lot.
- Once the butter is fully combined, add the heavy cream and bourbon. The caramel will bubble up again so continue to which vigorously.
- Allow the caramel to cool in the sauce pan for at least 20 minutes before transfering it to a mason jar. The sauce will thicken as it cools.
Notes
This sauce can be stored in the fridge in an air tight container for up to one month.
To reheat, submerger the jar in hot water. Another option is to pour the sauce into a microwave safe bowl and microwave it 12 seconds at a time until heated through.