I love caramel sauce. On just about anything. But Bourbon Caramel Sauce? Sign me up!
This caramel sauce recipe has only four ingredients (besides water) and takes about 15 minutes to make. My kind of recipe! Great for a last-minute gift too.
It takes only 1 Tablespoon of bourbon, but it turns the flavor into something wonderful.
Try this hot caramel sauce on ice cream for a sundae that just might be better than a hot fudge sundae. It melts the ice cream a bit, ummmmm.
Use it as a dip for pear slices and apple slices. Easier than making caramel apples and you get more caramel with each bite. Did I mention it has bourbon in it?
Warm sliced bananas in it before serving over vanilla ice cream for a fancy dessert.
Also good on: pies, cheese cake, bread pudding, pound cake, baked apples, apple dumplings, apple crisp, cookies, you name it.
Bourbon Caramel Sauce (adapted from recipes at Minimalist Baker and Martha Stewart)
(makes about 1 cup–or 20 servings of 1 Tablespoon each)
1 cup sugar
1/4 cup water
½ cup heavy cream
1 Tablespoon butter
1 Tablespoon bourbon
- Simmer sugar and ¼ cup water on medium heat, swirling pan NOT stirring for about 15 minutes or until it is a deep amber color. Watch closely to be sure it doesn’t burn.
- Turn off the burner. Take the pan off the stove and slowly add cream while stirring with a wooden spoon.
- Add butter and bourbon and place back on the still-warm burner for another minute while stirring to combine.
- Transfer to a heat-safe dish or bottle and let cool. Store covered in the refrigerator
To Warm for Serving:
- Bring to room temp or heat in a warm water bath before serving.
- You can also just simply microwave the jar for 30 seconds before each use without affecting the texture or flavor.
Nutrition Information: Calories: 51, Fat: 1 g, Saturated fat: 0.5 g, Carbohydrates: 10 g, Sugar: 10 g