Salted Caramel has become a very popular item over the last few years, and you see it in desserts, coffee, pastries and candies. We all tend to enjoy the flavors of salty and sweet when combined, and I think salt tames sugar in most cases, and allows for a better balance of flavor in recipes. Adding a splash of alcohol to salted caramel is a complete game changer, and bourbon just happens to pair so nicely in this sauce.
The preparation of making caramel is to cook granulated sugar in a pot to a deep amber color. After the sugar turns the perfect hue, add a touch of heavy cream, and whisk until smooth. The addition of butter adds richness and sheen to the sauce, making it totally drizzle worthy, and ready for a splash of bourbon. The bourbon creates an adult-like treat that can be poured over ice cream, bread pudding, cakes, pies, and even cocktail glass rims. This sauce recipe is easy to make, just keep your eye on the sugar, so it doesn’t burn. It can be stored in the refrigerator for up to a month, and if you need to loosen it up slightly before pouring, just microwave for 30 seconds.
1 1/2 cups granulated sugar
1/2 cup heavy cream
2 teaspoons vanilla extract
1/4 cup bourbon
1 teaspoon kosher salt
2 tablespoons butter
(Makes about 2 cups)
1. In a copper or stainless steal pot, add sugar and 1/2 cup of water. Stir to combine mixture and place over medium high heat, do not stir again. Cook sugar for 8-10 minutes or until bubbles start to enlarge and turn an amber color.
2. Remove from heat and pour in heavy cream. Whisk immediately until smooth. Sauce will foam and rise slightly, but keep whisking.
3. Add vanilla and bourbon, whisk again until smooth. Add salt and butter, whisk until shiny. Pour into a glass jar and cool to room temperature. Place lid on top of jar and store in refrigerator until ready to use. Enjoy!