Bourbon Caramel Sauce at home
- Prep 1 minute
- Cook 9 minutes
- Total 10 minutes
Bourbon Caramel Sauce at home is a dessert recipe on Avoteb. Plan on 10 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
- 1 cup granulated (white) sugar
- 1/4 cup water
- 1/2 cup heavy whipping cream, room temperature*
- 1/4 cup butter, room temperature*
- 1 teaspoon vanilla extract
- 2 tablespoons bourbon
- 1 teaspoon fine sea salt
Method
Mix the sugar and water in a heavy-bottomed sauce pan. Briefly stir to combine.
Turn the burner on to medium-a hot burner. Then -- this is very important -- do not stir or touch the pan until the sugar has caramelized. The sugar mixture will go from being completely clear, to a champagne color, to a light golden color, and then to increasingly darker shades of amber. (Keep a close eye on the sugar, as it darkens quickly once it begins to caramelize.) Once the sugar reaches a deep amber color (about the color of a copper penny), remove the saucepan from the heat and turn the bu
Right away, begin to slowly and carefully pour the heavy cream into the sugar mixture, whisking as you pour to quickly incorporate the cream. (The mixture will bubble furiously when the cream hits the hot sugar, so be very careful!) Add in the butter and whisk until combined. Tip in in the vanilla, bourbon and sea sea salt, and whisk until combined.
Plate while it is hot. Or let the sauce cool until it reaches room temperature (it will thicken considerably as it cools), then move the sauce to a sealed container and refrigerate for up to 2 weeks.
