Salted Caramel has become a very popular flavor over the last few years, you see it in desserts, coffee, pastries and candies. I tend to love the flavors of salty and sweet together, I think it mellows out the sugar and allows for better balance in most recipes. Salted Caramel Sauce is its own decadent treat and with a splash of bourbon added, Wow – amazing!
The preparation of making caramel is to first, cook sugar in a pot to a deep amber color. After the sugar turns the perfect hue, add heavy cream and whisk until smooth. The addition of butter adds richness and sheen to the sauce. As for the bourbon – it creates an adult-like enjoyment that can be poured over ice cream, pudding, cakes, pies, and even cocktails.
This recipe for Bourbon Salted Caramel Sauce is easy to make just keep your eye on the sugar, so it doesn’t burn. The sauce 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 the mixture and place over medium high heat, do not stir again. Cook sugar for 8-10 minutes or until the bubbles start to enlarge and turn an amber color.
2. Remove from heat and pour in heavy cream. Whisk immediately until smooth – the mixture with foam and rise slightly, but keep whisking.
3. Pour in 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 the refrigerator until ready to use. Enjoy!