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Sauces

Bourbon Caramel Sauce

TIME

30 min

DIFFICULTY

Medium

SERVINGS

4

CALORIES

165 kcal

CARBS

25.5 g

PROTEIN

0.3 g

FAT

6.8 g

Z Bourbon Caramel Sauce

About this recipe

This small-batch bourbon caramel is adapted from the ingredient proportions in your screenshot. Amber caramel, cream, vanilla, and bourbon make a rich dessert sauce, while a little lemon juice helps balance its sweetness.

WHY YOU’LL LOVE IT

The bourbon adds a warm, mellow note to buttery caramel. A touch of lemon keeps the sweetness from feeling one-dimensional. This small batch is easy to spoon over ice cream, cake, or baked apples.

Ingredients

  • ½ cup granulated sugar (100 g)
  • 2 tbsp water (30 ml)
  • ¼ cup heavy cream (60 ml)
  • ¼ vanilla bean, split lengthwise
  • ½ tsp fresh lemon juice (2.5 ml)
  • 1½ tsp unsalted butter (7 g)
  • 1½ tsp bourbon (7.5 ml)
  • ⅛ tsp salt, or to taste (about 0.7 g)

Preparation

  1. Warm the cream in a small saucepan or microwave until hot but not boiling. Scrape the seeds from the vanilla bean into the cream and add the pod. Set aside to infuse while you make the caramel.
  2. Combine the sugar and water in a small, heavy-bottomed saucepan. Heat over medium heat, swirling the pan occasionally, until the sugar dissolves and the syrup turns a deep amber color, about 10–15 minutes. Do not stir once it begins boiling.
  3. Remove the pan from the heat. Slowly whisk in the warm cream; the caramel will bubble vigorously. Remove and discard the vanilla pod.
  4. Whisk in the lemon juice, butter, bourbon, and salt until smooth. If the caramel seizes, return the pan to low heat and stir gently until the lumps dissolve.
  5. Cool for 15 minutes. The sauce will thicken as it cools. Serve warm or refrigerate in a covered container.

Tips
Use a deep saucepan; hot caramel and cream bubble up sharply.
Swirl the pan instead of stirring the boiling sugar syrup.
Refrigerate leftovers for up to 1 week and warm gently before serving.

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