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.

Where can You use this Salted Bourbon Caramel 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 and water in a pot. Please, don’t rush this step.  It is the way you will achieve the rich colour and burnished flavour. Then you will add some cream, and finally some butter and bourbon, and salt.  Then you let it cool.  And put it in a jar.  And keep it in the fridge for the long term, 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!!)

Disclaimer: I do keep my jar in the cupboard, but I know I go through it pretty quickly.  It has never gone off- sugar is a preservative.  But you do you, I totally understand.

Update, I have often replaced the water with coffee, and it adds such an amazing flavour and depth to the final sauce.  A great little option if you ask me!

Love Jen.

See some great ways to use this sauce on my Old Fashioned Creamy Rice Pudding    Salted Bourbon Caramel Cheesecake on a Mesquite Crust    Salted Bourbon Caramel Apple Pie     Cardamom Peach French Toast with Caramel Sauce     Gluten Free Liege Waffles 

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Salted Bourbon Caramel Sauce

The perfectly rich, buttery, creamy caramel sauce, with a touch of bourbon, to make everything that you pour this over even more special!

Course Condiment

Keyword bourbon, butter

Cook Time 20 minutes

Servings 1 cup

Ingredients

• 1/2 stick (4 tbsp) butter , room temperature
• 1/2 cup heavy cream I use whipping cream, at room temperature
• 1 cup sugar
• 1/4 cup water or Coffee!
• 1 tbsp bourbon or a bit more if you really like bourbon
• 1/8 tsp kosher salt, you can also use sea salt, or fleur de sel, but always start with less.

Instructions

1. Ensure that the butter and cream are at room temperature. The cream should be in a pourable container and ready to go when you need it.

2. In a medium pot set over medium low heat, add the sugar and water. Stir till blended.

   Let it cook slowly, going through all the stages of bubbles etc.  If you find that a slight crust of hard sugar has formed on top towards the end, and it is already caramel coloured underneath, take a spoon and break up the crust and stir it back into the caramel underneath.  It will melt back into the sauce. This should take about 15-20 minutes. Don't rush it. This is what will give you the deep colour.

3. Once the sauce has foamed, and stirring helps the foam to reduce (it will turn a lovely shade of copper), remove the pot from the heat and add the cream (stand away from the pot) 

   Stir regularly until the mixture is smooth and turned the most beautiful whiskey or copper colour.

4. Immediately add in the butter and bourbon.  Stir till butter is melted and everything is smooth.

   Stir through the salt Let cool and serve.  Or:

5. Leave to cool before placing it into the container you will store it in.  I use a glass container (a Weck jar with a a plastic lid)  Once cooled, you can store it in the fridge.

6. When you are ready to use it in a recipe, bring it to room temperature, or even reheat the amount you need in a small pot set over low heat.

Recipe Notes

To give it a lovely earthy sweetness, feel free to add 1 tbsp of maple syrup when stirring in the bourbon!