Rating: 5 stars
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The key to this sauce is the sugar's color. You're looking for a large patch of golden-colored sugar (this usually develops in one section of the saucepan).

Recipe by MyRecipes August 2011

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Kate Sears

Recipe Summary

prep:
5 mins
cook:
20 mins
total:
25 mins
Yield:
2 cups (serving size: 2 tbsp.)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Pour sugar into a heavy 5-quart saucepan. Stir in 1/4 cup water and corn syrup. Bring mixture to a boil over medium heat; cook without stirring for 15 to 18 minutes, or until mixture turns golden. Reduce heat to low and swirl mixture around pan until it turns golden amber in color.

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  • Slowly add cream and buttermilk, stirring constantly with a long wooden spoon (be careful, mixture will bubble up). Stir in butter. Remove from heat and stir in bourbon. If caramel begins to clump and harden, return to low heat and stir until smooth.

Chef's Notes

The bourbon gives the caramel a kick, but you can swap in vanilla extract if you prefer.

Nutrition Facts

109 calories; fat 3g; saturated fat 2g; protein 0g; carbohydrates 20g; fiber 0g; cholesterol 12mg; sodium 11mg.
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