Bourbon Caramel Sauce
Photo: Kate Sears; Styling: Elizabeth Blake
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- 1 1/2 cups sugar
- 1 cup packed light brown sugar
- 1 cup heavy cream
- 12 tablespoons unsalted butter
- 1/3 cup bourbon
- 1/2 teaspoon salt
- 1. Mix both sugars and 1/2 cup water in a heavy large saucepan. Place over medium-high heat and stir until sugar has dissolved. Brush down sides of pan with a wet pastry brush and cook, swirling pan occasionally but not stirring, until caramel is amber in color, 8 to 10 minutes. Watch caramel carefully, as it can burn very quickly.
- 2. Remove from heat; add cream and butter (mixture will splatter). Stir until butter has melted. Return to heat, bring to a boil and cook for 5 minutes, until thickened and golden blond in color. Remove from heat and stir in bourbon and salt. Serve warm or at room temperature, or transfer to a jar, let cool, cover and refrigerate for up to 2 weeks.
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