Recipe: Bourbon Caramel Sauce

Hello, boozy sundae sauce

Your ice cream needs this rich, salty, bourbon-spiked sauce. Trust us. Just be careful not to let the sugar burn.

To learn more, read "Sundae Funday."

Recipe from the Tasting Table Test Kitchen

Bourbon Caramel Sauce
5 from 50 ratings
Learn to make a bourbon-spiked caramel sauce with a nice, salty finish. It's the perfect way to punch up a sundae.
Prep Time
Cook Time
Total time: 18 minutes
  • 3 cups sugar
  • ⅔ cup water
  • 1 cup heavy cream
  • 6 tablespoons maple syrup
  • ½ cup bourbon
  • 6 tablespoons cold butter, cut into small cubes
  • 1 teaspoon vanilla extract
  • Flaky sea salt, to taste
  1. In a medium saucepan over medium-high heat, combine the sugar and water, and bring to a boil. Cook, without stirring, using a wet pastry brush to push down any crystalized sugar pieces around the inside of the saucepan. Continue boiling until deep amber in color, 5 to 7 minutes. Remove from the heat and slowly whisk in the cream.
  2. Return the pan to medium-high heat, then stir in the maple syrup and bourbon. Cook at a low boil for 1 minute, until a thick, smooth sauce forms. Remove from the heat and add the butter and vanilla, whisking until smooth. Season with salt and serve warm or at room temperature. Make ahead: The sauce can be made up to 1 week ahead. Cover and chill until ready to use.
Calories per Serving 726
Total Fat 26.2 g
Saturated Fat 16.4 g
Trans Fat 0.5 g
Cholesterol 84.9 mg
Total Carbohydrates 114.6 g
Dietary Fiber 0.0 g
Total Sugars 113.1 g
Sodium 510.6 mg
Protein 0.9 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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