Salted Bourbon Caramel Sauce
Okay, this is just a post about a fabulous recipe. I mean, it’s one of those recipes that once you’ve made it, you will want to make it weekly, ‘cuz you will use it on everything. Except maybe fish. Or broccoli.
Salted Bourbon Caramel Sauce. What’s not to love? Caramel Sauce is already a winner. Adding that touch of sea salt amps it up. And bourbon. Well, it’s bourbon!
There’s a commercial where a sweet little ole grandma is touting the joys of a certain hot sauce. And then out of that innocent, pure face comes the line, “I put that (bleep) on everything!” Oh granny!! I would have been punished for such language. But the sentiments are accurate. She loves that hot sauce so much, that’s she’s found a gazillion ways to use it- it makes everything taste that much better. And so does this sauce.
Obviously, it goes well over ice cream sundaes. And cake. And in Salted Caramel Apple Pie. I put in over oatmeal. Caramel Macchiato coffees. I use it bliss balls. I use it as a glaze over bundt cakes. Oh heck, I just eat it by the spoonful. And now you can as well! Now that I have shared this recipe, I can share some of the other recipes I just listed. The next recipe in my head for this great sauce: Bourbon Caramel Ice Cream. Can’t wait to get it out of my head and see how it turns out. I have now armed you with a very powerful little ingredient!
Truly, it is as simple as melting sugar, some bourbon and maple syrup in a pot, then adding some butter, and finally some cream and salt. Then you let it cool. And put it in a jar. And keep it in the fridge, where it will tempt you every time you open the door.
If you are going to use it, after storing it in the fridge, you will want to let it come to room temperature. And depending on how runny you want it, you may want to reheat what you need over low heat in a small pot. But, depending on the recipe, you will want to let it cool just a touch before pouring, or else the heat of the sauce may affect what you are pouring it over. You know what I mean 🙂
You’re welcome. And please let me know what you like to put caramel sauce on- would love to know how whacky my readers are (I need the company!!)
- 1 cup sugar
- 3 tbsp bourbon
- 1 tbsp maple syrup
- 1 stick (8 tbsp) butter
- 1/2 cup heavy cream (I use whipping cream)
- 1 tsp sea or kosher salt
- Ensure that the cream is in a pourable container and ready to go when you need it.
- In a medium pot set over medium low heat, add the sugar, bourbon and maple syrup. Leave this to cook until the sugar has completely dissolved. You don't need to stir, but feel free to do so once or twice, because you have this urge to, and to get everything distributed evenly.
- Once the sugar has dissolved, add the butter, and whisk over medium high heat, till bubbling. Stir regularly until the mixture is smooth and turned the most beautiful umber almost copper colour.
- Remove from the heat and immediately take the cream and pour gently and slowly (please be careful, when it makes contact with the hot butter and sugar, it will bubble up with extreme heat) into the sauce. Stir the whole while, combining the cream evenly into the mixture.
- Leave to cool before placing it into the container you will store it in. I use a glass container (a Weck jar with a plastic lid) Once cooled, you can store it in the fridge.
- When you are ready to use it in a recipe, bring to room temperature or even reheat the amount you need in a small pot set over low heat.