1 1/3 cups (serving size: about 1 tablespoon)

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).

How to Make It

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.)

Ratings & Reviews

SingingGourmand's Review

December 08, 2013
I made it exactly to the recipe (keep watching carefully after 15 minutes so it doesn't burn). It was a colossal hit as a topping for baked apples in honey with whipped cream - my guests even put it in their after-dinner coffee!

JenRaj's Review

December 03, 2009
OK, so be careful when you add the milk. When it bubbled up, I didn't stir it right away and it separated. Looks yukky, but tastes good. Not good enough for a gift though.