Description
This rich and silky Bourbon Caramel Sauce combines the deep flavors of caramelized sugar with the warmth of bourbon, creating a perfect topping for desserts like ice cream, cakes, or pancakes. Made with simple ingredients and cooked on the stovetop, this sauce offers a delightful balance of sweet and boozy notes that enhance any sweet treat.
Ingredients
Scale
Ingredients
- 1 cup (200 g) granulated sugar
- 6 tablespoons salted butter, room temperature
- ½ cup (119 g) heavy whipping cream, room temperature
- ¼ cup (2 ounces) bourbon, warmed in the microwave for 15-20 seconds
Instructions
- Melt Granulated Sugar: Place the granulated sugar in a medium heavy-bottomed saucepan over medium heat. Stir constantly with a heat-resistant spatula or whisk to prevent burning. The sugar will gradually melt and turn a rich amber color over 10-15 minutes.
- Whisk in Butter: Once the sugar is fully melted, add the room temperature salted butter while whisking constantly. The mixture will bubble vigorously, which is normal. If the butter separates, briefly remove the pan from heat and continue whisking until smooth.
- Cook and Drizzle in Heavy Cream: Cook the mixture for 1 minute, then slowly drizzle in the heavy whipping cream while stirring. Be cautious as the mixture may bubble up. Stir until smooth and let it simmer for an additional minute.
- Pour in Warmed Bourbon: Gradually whisk in the warmed bourbon. Simmer the sauce for 1-2 minutes until it slightly thickens and the strong alcohol aroma dissipates.
- Cool the Sauce: Remove the pan from heat and let the sauce cool for about 10 minutes in the pan. Then transfer it to a heatproof jar or container. The caramel sauce will thicken further as it cools.
- Serve: Serve the sauce warm or cold. If refrigerated, gently warm it in a saucepan or microwave to restore its pourable consistency.
Notes
- Use room temperature ingredients to ensure smooth incorporation and prevent the caramel from seizing.
- Be patient while melting the sugar to avoid burning it, which creates a bitter taste.
- Warm the bourbon slightly to help it mix smoothly into the hot caramel sauce.
- Store any leftover sauce in a sealed container in the refrigerator for up to two weeks.
- If the sauce thickens too much after refrigeration, gently reheat before serving.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Sauce
- Method: Stovetop
- Cuisine: American
Keywords: caramel sauce, bourbon caramel, dessert sauce, homemade caramel, bourbon sauce, easy caramel recipe, stovetop caramel
