Bourbon caramel sauce—oh, the sweet, sticky delight that dances on your taste buds! It’s like a warm hug from a Southern grandma, with that rich, buttery goodness swirling around like a lazy river on a hot summer day. You know, the kind of sauce that makes even the humblest bowl of vanilla ice cream feel like a royal dessert.
Steps
- Combine granulated sugar and water in a heavy-bottomed saucepan, and stir briefly until mixed.
- Heat the mixture on medium-high, without stirring, until it transitions from clear to a deep amber color, similar to a copper penny.
- Remove the saucepan from heat immediately once the desired color is achieved.
- Carefully pour room-temperature heavy cream into the hot sugar mixture, whisking continuously to incorporate it.
- Add room-temperature butter and continue whisking until the mixture is smooth and combined.
- Stir in vanilla extract, bourbon, and sea salt, blending thoroughly with the caramel sauce.
- Serve the sauce immediately if desired, or let it cool to room temperature before storing in a sealed container in the refrigerator for up to two weeks.
Ingredients
- 1 cup granulated white sugar
- 1/4 cup water
- 1/2 cup heavy cream, at room temperature
- 1/4 cup butter, at room temperature
- 1 teaspoon vanilla extract
- 2 tablespoons bourbon
- 1 teaspoon fine sea salt
FAQ
- What is the key to preventing the sugar from crystallizing when making caramel sauce?
- It is essential not to stir or touch the pan once the sugar and water mixture starts heating. Allow the sugar to caramelize naturally by patiently waiting until it reaches a deep amber color.
- Can I use any type of whiskey for this caramel sauce, or does it have to be bourbon?
- You can use any whiskey you prefer, although bourbon is recommended for its distinct flavor that complements the caramel sauce beautifully.
- How can I ensure the cream and butter don’t cause the sugar to seize when added?
- Make sure both the heavy cream and butter are at room temperature or warmer when adding them to the hot sugar mixture. If they are cold, they can cause the sugar to seize and clump.
- How long can I store the bourbon caramel sauce, and what is the best way to store it?
- The caramel sauce can be stored in a sealed container in the refrigerator for up to two weeks. It will thicken as it cools, so you may need to warm it slightly before serving.
- What are some delicious ways to use this bourbon caramel sauce?
- This sauce is versatile and can be drizzled over ice cream, brownies, cakes, grilled fruits, or even added to coffee drinks for a delightful treat.
Tips
- Ensure that the heavy cream and butter are at room temperature or slightly warmer before adding them to the caramelized sugar. Cold ingredients can cause the sugar to seize and form clumps.
- Keep a close watch on the sugar as it caramelizes. It transitions quickly from a light golden shade to deep amber, which can easily result in burning if not monitored carefully.
- When adding the heavy cream to the hot sugar, pour it slowly and whisk continuously. The mixture will bubble vigorously, so caution is necessary to avoid splattering.
- If you prefer a stronger bourbon flavor, consider increasing the amount slightly. However, be mindful of the balance between the bourbon and other ingredients to maintain the sauce’s overall flavor profile.
Equipment
- Heavy-bottomed saucepan
- Whisk
