Bourbon Caramel Sauce
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Credit: Jennifer Hill Booker
National Culinary Review, November/December 2021
From the Chef
“A decadent blend of browned sugar, rich cream and smoky bourbon. This sauce is delightful on sweet potato crepes, waffles and, of course, over your favorite ice cream.”
Ingredients
1 cup sugar
¼ cup water
½ cup heavy cream
2 tablespoons bourbon
¼ teasponn salt
Instructions
1. Simmer sugar and water in a small heavy bottomed saucepan over medium-low heat. Swirl the pan, occasionally, until the sugar water is a dark amber color, about 30 minutes. Brush the sides of the pan down with a pastry brush dipped in cold water; this will keep any sugar on the sides of the pan from burning.
2. Do not walk away from the pan. Once the mixture starts to brown, it goes very quickly.
3. Remove the pan from heat and slowly stir in the cream. Add the salt and bourbon, place back on the burner and cook until the caramel sauce is thick, about 5 minutes, stirring constantly. Remove from the heat and transfer to a heat-safe dish or bottle and serve warm.
4. Store any remaining sauce in an airtight container and refrigerate.
Yield
1 cup
Tags
Dessert, The National Culinary Review
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