This silky sauce, which earned our Test Kitchens' top rating, capitalizes on bourbon's oaky spirit. It's delicious over low-fat vanilla ice cream, pound cake, or bread pudding. Cover the surface of any leftovers with plastic wrap (to prevent a skin from forming).
Cooking Light MAY 2007
Sprinkle sugar in an even layer in a large, heavy saucepan. Combine 2/3 cup water and syrup; pour over sugar. Cook over medium-high heat until sugar dissolves (about 4 minutes), stirring gently. Cook an additional 20 minutes or until golden (do not stir). Remove from heat. Gradually stir in milk, half-and-half, and butter using a long-handled wooden spoon (mixture will bubble vigorously). Cook over low heat until mixture is smooth, stirring constantly. Remove from heat. Stir in bourbon. Serve warm. (Mixture thickens as it cools.)
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