Quick Caramel Sauce

Oxmoor House
1 cup


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1 (12-ounce) jar caramel topping
1 tablespoon butter or margarine
2 tablespoons bourbon


Combine caramel topping and butter in a small saucepan. Cook over medium heat until butter melts and sauce is thoroughly heated, stirring often. Remove from heat, and stir in bourbon. Cool sauce slightly.

Created date

October 2003